Put the butter, sugar and salt in the bowl of an electric mixer fitted with the paddle attachment and beat for two minutes on medium-high speed, until pale and creamy.

Scrape down the base and sides of the bowl with a spatula, then add the flour, ground almonds and vanilla, and mix on low speed until it all comes together into a soft dough.

Scrape the dough on to a work surface and knead gently just to bring it together into a smooth ball.

Flatten slightly, wrap or cover, and chill in the fridge for 15 minutes.

Meanwhile, line one large (or two smaller) baking trays with baking paper.

Put the peanuts in a zip-lock bag, bash them roughly with a rolling pin until lightly crushed, then tip into a bowl.

Heat the oven to 170C (150C fan)/340F/gas mark 3½.

Remove the dough from the fridge, pinch off 13 (roughly 25 g pieces) and roll them into balls.

Roll each ball in the crushed peanuts, pressing them lightly into the dough so they stick to it.

Arrange on the tray, spacing them about 5 cm apart.

Press your thumb slowly into the centre of each to make a deep indentation, then spoon about half a teaspoon of blackcurrant jam into each - take care not to overfill them.

Bake for about 35 minutes, until the jam is bubbling and the cookies are just beginning to take on colour on the bases and edges.

Remove from the oven, leave to cool on the trays for a few minutes, then transfer to a rack to cool completely.