These were made every Christmas for my mother by my Aunt France, who of course gave me her name.
Rub 30z margarine into 30z self raising flour to make a pastry - roll out and cut into rounds and press down into a shallow bun tin.
Spoon some jam into each case (preferably red jam).
Whip 2 egg whites until stiff and then add almond essence, 3oz caster sugar, 2oz ground almonds and fold together.
Spoon in on top of the jam and bake in a hot oven for 20 minutes.