• Preheat the oven to 180C and line 2 baking trays with baking parchment (You will use each baking tray twice)
• Using an electric mixer, whisk the butter and sugar together until fully combined and pale & fluffy
• Add the egg yolks, one at a time until fully combined
• Fold in the flour and ground almonds and empty out onto a floured worktop
• Bring together into a dough. Chill for 10-15 minutes
• Roll out the dough to 1/2inch thickness and cut out using a 3" scone cutter (I prefer fluted ones for extra prettiness)
• These biscuits do not spread out too much so you can place them quite close together on the baking tray. You may need to do two batches as this dough goes a long way.
• Bake for 10 minutes. You may need to turn around the tray in the oven and bake for a further 2 minutes for an even golden surface,
• Remove from the oven and sprinkle with a light dusting of caster sugar on half of them (These will be the tops). Allow to cool fully.

Cream Topping

• Whisk the double cream until firm and split into 2 halves
• Place one half in a piping bag with a star-like nozzle and pipe a rosette on top of the cooled biscuits with the caster sugar on
• Place a quarter of strawberry and a blueberry on each one
• Chop the remainder of the fruit and stir through the rest of the cream along with a tablespoon of caster sugar (You can omit the extra sugar if you don't have a sweet tooth)
• Spoon on the remaining biscuits and add the tops. Eat immediately