Method:
Preheat oven to 160°C. Place the butter and sugar in an electric mixer and beat for 8–10 minutes or until pale and creamy and the sugar has dissolved. Add the vanilla paste, and almond essence and egg and beat to combine. Add the spelt flour and almond meal and mix briefly until a smooth dough forms.
Cover the dough with plastic wrap and refrigerate for 30 minutes or until firm. Roll tablespoonfuls of dough into balls and place on baking trays lined with non-stick baking paper. Flatter slightly with your fingers, if you want to make jam drops flatten slightly and press a finger into the centre of each biscuit to make an indent and fill the indent with ½ teaspoon of jam. Bake for 15–20 minutes or until light golden. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely.
