Swap the jam with Nuttvia hazelnut spread for a chocolate twist.
Combine the dry ingredients in a mixing bowl. Add the butter, egg white and almond essence and stir until combined.
Roll into balls and place on a baking paper lined tray. Make an indent in the middle of each cookie with your thumb. Bake for 15-20 minutes, until golden brown. Remove from the oven and place on a wire rack to cool.
Fill the indents of each cookie with some of the Natvia spread, or jam of your choice.