Prepare shortcrust pastry as in the basic recipe. Preheat the oven to 180 degrees hot air. Cut out round cookies, pierce a large hole in half of the slices. Brush the perforated discs with egg yolk and sprinkle with flaked almonds. Bake for about 15 minutes. Spread the full cookie slices with apricot jam. Stick the perforated cookie slices on the full side.
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