Sift the icing sugar, flour and cornflour together into a bowl.

Stir in the ground almonds and butter, then rub in the butter until smooth.

Stir in the chopped glacé cherries and almond extract, and bring together to form a dough.

2)Roll out on a lightly floured surface, then stamp out biscuits using a heartshaped cutter.

Keep re-rolling the trimmings until all the dough is used.

Carefully transfer the biscuits to baking trays lined with parchment and bake for just 8-10 mins until just pale golden.

3)Using an upturned bottle top or similar, press gently into the centre of each biscuit to make a round indent.

Spoon in a little jam and return to the oven for 2 mins.

Remove and cool on a wire rack, before dusting with icing sugar to serve.