Method

• 1.
  Place the jam, almonds and chocolate in a small saucepan over low heat and stir gently for 2-3 minutes or until the chocolate has melted. Add the cinnamon and liqueur (if using) and set aside to cool. The filling can be stored in an airtight container in the fridge for 3-4 days.
• 2.
  For the pastry, place the flour, baking powder and icing sugar in a large bowl. Pour in the olive oil, then add the egg yolks and salt, and knead gently for 1-2 minutes until it comes together in a smooth ball. If it is too dry, add a few drops of water. Try not to overwork the dough, otherwise the pastry will be tough. Shape into a disc, cover with plastic wrap and rest for 30 minutes in the fridge.

• 3.
  Preheat the oven to 200°C. Grease and flour 10 regular muffin holes. Cut the dough in half. Roll out one portion of dough to a thickness of 3mm, cut out 10 x 8.5cm discs and gently press into holes. Roll out the remaining piece of dough, cut out 10 x 6.5cm discs and set aside. Dollop 1 tbs filling into each hole and brush the edges with water, cover snugly with a pastry disc, gently press the edges to neaten and seal in the filling.
• 4.
  Bake for 18-20 minutes until pale golden. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Dust generously with icing sugar and serve.