Step 1

Line an 18 cm square tin with the short crust pastry and spread your jam over the base.

Step 2

Cream the butter and sugar until light and fluffy (use an electric mixer if you wish)

Step 3

Add the ground almonds, ground rice and the egg and mix well.

Step 4

Spread the mixture over the jam, making sure you go right to the edge, then sprinkle with the chopped almonds.

Step 5

Bake in a moderate oven at 190ºc/160ºc Fan/Gas 5 for 20-25 minutes.

Step 6

Allow to cool then cut into fingers.