Dutch biscuits

Pulp:
- 200 gr flour
- 100 gr of ground almonds without membrane
- 80 gr granulated sugar
- Vanilla
- 1 teaspoon cinnamon
- 1 pinch baking soda
- 1 egg
- 200 g butter or margarine
- 150 gr Apricot Marmalade

Preparation:
- Flour mixed with almonds, sugar, vanilla, cinnamon and sodden.
- Quickly caught through egg dough and bits of butter.
- The prepared dough is rolled up in a bag and left in a plastic freezer for 1 hour.
- Opens dough in foil with thickness 3 mm and is expected to shape oval 3 X 5 cm.
- Cookies placed in pan on a baking paper and bake for 12 minutes in oven heated to 175 degrees first.
- Suffered be invited. Half of them painted with Marmalade. Join two by two.