Cream the butter and sugar. Add the beaten egg, a little at a time. Add the sifted powder ingredients and mix well, though make sure not to knead.
Add the batter to a piping bag fitted with a metal star-shaped nozzle and pipe the mixture into the aluminum cups. Pipe out the bottom of the cake first, then pipe 2 layers of batter for the sides.
Fill the center of the cakes with jam. If you add 2 pieces of caramel, they'll melt together and taste just delicious. Try sprinkling on some sliced almonds.
Bake for 20 minutes or more at 200°C. Once cool, sprinkle with powdered sugar or decorate with chocolate.
Story Behind this Recipe
I used to eat these all the time. They were bigger than normal cookies and had jam in them, so I was crazy about them. They smell so good fresh from the oven and are lovely and moist even after a few days. They stay delicious for about a week. If you omit the almond flour, remember to add 25 g of regular flour. If it's the hot season, consume them as soon as possible.
There's a lot of butter in this recipe, so these should be baked as soon as they are piped out. If the batter becomes too soft, put it in the fridge for a little bit, then pipe. It's better to pipe the batter into aluminum cups to prevent them from spreading. If you pipe the sides up to 3 layers, you can fill the cakes with a lot of jam, but be careful not to let them overflow.