For the almond bells, quickly knead a shortcrust pastry from the ingredients and leave to rest in a cool place for 30 minutes. Roll out the dough to a thickness of 3 mm and cut out the same number of bells, with and without a hole.
Place on a baking tray lined with baking paper and bake in a preheated oven at 180° for about 10 minutes. Spread the cookies with hole with warmed currant jam, and press into the chopped, sliced almonds.
Use a piping bag to squirt the warmed currant jam onto the cookies without a hole, and press them together with the cookies with a hole to form almond bells.
Preparation Tip:
You can also use any other tart jam for the almond bells.
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