On flat working surface, combine all the shortbread crust ingredients to get smooth dough.

Wrap the dough into foil and leave to rest in the fridge for one hour.

After one hour, unwrap the dough and quickly roll it on lightly floured surface. You should get 14 x 10 inches cookie dough.

Preheat the oven to 180 C / 356 F.

Cover sheet pan with parchment paper and leave close to rolled dough since you’ll have to transfer the ribbons on it for baking.

Cut 5 ribbons ( logs ). They should be 14 inches long and 2 inches wide.

Transfer them to the sheet pan and bake for 10 minutes.

Take the logs out of the oven and leave them in the pan.

Mix almond paste, powdered sugar, melted butter and egg white to get smooth cream. It should take 7 minutes.

Fill the cake pipe with almond cream and garnish the long sides of all the logs. Although it may seem a little quantity, it is just enough for all the logs to garnish on both sides.

Leave the logs to rest on room temperature for one hour.

After 50 minutes of resting, preheat the oven to 220 C / 428 F.

Bake the logs for 3 minutes. Almond paste should become golden.

Take the dish out and cool the logs.

While the logs are cooling, warm your jam so you spread it easy between almond paste edges. You don’t need to boil your jam. Just warm it up.It takes 2 minutes only.

Once you spread it using pipe or teaspoon, leave at room temperature to cool and slice the cookies 1 inch wide. That way you get 70small bites to enjoy.