Add the melted butter, almonds, sugar, egg, vanilla and almond extract to a bowl and mix to a paste
Chill in the fridge/freezer
Add the butter and sugars to a new bowl and mix
Add the egg and vanilla extract and almond extract and mix again
Add the flour, almonds, baking powder, bicarbonate of soda and salt and mix
Portion the filling into ten portions
Portion the cookie dough into ten portions - they weigh about 80g each.
Flatten a piece of cookie dough in the palm of your hands
Add a portion of frangipane filling and wrap the cookie dough around
Dunk the ‘top’ of the cookies into flaked almonds and place onto lined trays
Chill the cookies in the fridge for an hour and preheat the oven to 200ºc/180ºc fan
Bake for 11-12 minutes and then leave to cool for 30 mins. Dust with icing sugar
