Using a hand mixer, cream the butter while gradually adding the confectioner’s sugar. Add the flour, salt and 1.5 tablespoons of very cold water. Add the vanilla and almond extracts and then quickly combine all the ingredients to form a ball.

Divide the dough into two balls and wrap each in plastic foil. Refrigerate for about one hour.

Preheat the oven to 180C. On a floured surface, roll out the first ball to a thickness of 4mm. Using cookie cutters (or round glasses) cut out the cookies. Then, inside half of them, cut out a hole using a smaller cutter of the same shape. To assemble each cookie, place a bit of jam inside the full one and cover with the cut-out piece. Place the ready cookies on the baking sheet and continue until you have used all the dough.

Bake for about 20 minutes, until the cookies start to turn golden.