Cream the softened butter with icing sugar and vanilla sugar until smooth
Whisk in the egg
Fold in the flour and salt
Knead by hand until a dough forms, then let it rest in the fridge for 30 minutes
In a separate bowl, blend the soft butter with sugar
Add the egg and vanilla, then fold in the ground almonds and flour until creamy
Take a small ball of dough and press it into mini tart molds
Prick the bottom with a fork
Add a small teaspoon of jam at the bottom
Cover with the almond filling
Sprinkle generously with flaked almonds
Bake at 170°C for about 20 minutes until beautifully golden
Once cooled, dust with icing sugar and serve
