Heat oven to 180C/160C fan/gas 4.
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.
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.
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.