Ingredients:
125g ground almonds
125g caster sugar
125g fine cake crumbs (use any cake a few days old and crumble finely, a plain sponge works well)
Apricot jam
4T (about) of rum, sherry or brandy
Method:
Mix almonds, sugar and cake crumbs.
Add alcohol and enough sieved warm jam to combine the mixture but not to make it wet.
Roll in chocolate sprinkles.
Place on foil lined trays and leave to become firm.
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