Ingredients

• Combine 425g flour, sugar and salt in the large bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a handheld mixer at the ready.
• Add cream cheese, butter, egg mixture and vanilla and beat until mixture is smooth and well combined.
• Spoon mixture onto baking paper, wrap and place in the refrigerator to rest for at least 2 hours, or overnight.
• Preheat oven to approximately 180 degrees Celsius and line a large baking tray with baking paper.
• Place dough onto a floured, clean kitchen bench, and roll into a large circle. If you want to have smaller cookies, first halve the mixture and make two smaller circles.
• Spread jam onto the dough, then top with almonds.
• Cut dough into 12-16 pieces (cutting it like a pizza), then roll up each piece from the widest, outside part.
• Place cookies onto prepared tray, sprinkle with sugar and bake for approximately 20-30 minutes, until starting to brown.
• Remove from the oven, top with extra warm jam and leave to cool completely before serving.
• Store in an airtight container at room temperature for a week.