Cream the butter and sugar together until light and fluffy. Add the ground almonds, flour and zest. Gather into a ball and chill in the fridge for 1 hour.

Divide the mixture into 4 parts and working with one part at a time roll out the dough to 3 mm thick. Using a 6cm fluted cutter, cut out circles. Repeat with the remaining dough.

Using a piping nozzle stamp out the centres of half the circles. Place the circles onto a baking tray and bake at 170 °C/325°F/gas mark 3 for 12 minutes until lightly browned.

Melt the jam with the lemon juice. Brush over the biscuit circles and sandwich together with the rings.

Per serving: 2950 Calories (kcal); 217g Total Fat; (61% calories from fat); 47g Protein; 256g Carbohydrate; 372mg Cholesterol; 1558mg Sodium Food Exchanges: 2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 1/2 Fruit; 40 Fat; 14 1/2 Other Carbohydrates