For the dough, knead flour, butter, sugar, vanilla extract, cinnamon, egg yolk, almonds and 1 tablespoon of cold water with the dough hook of the hand mixer to a crumbly dough. Then knead with your hands to a smooth dough. Wrap the dough in cling film and chill for 2 hours.

Preheat the oven to 180 ° C.

Roll balls of dough, 1 Teaspoon for each. Place dough balls onto a large lined baking sheet. Using your thumb or the end of a spatula, make an indent into each cookie.

Bake the cookies for 10 minutes remove from the oven and allow cookies to cool completely. Dust with powdered sugar and spoon 1/2 teaspoon of jelly into each indentation.

Let the jelly set. Enjoy.