method
1. To make the filling, beat the butter and Confectioner’s sugar with electric beaters until light and creamy. Add the egg yolk and beat well. Stir in the ground almonds, rind and extract.
2. Preheat the oven to hot 210°C (415°F) and lightly grease 2 baking trays. Lay the puff pastry on a work surface and cut into 2 inch circles with a cutter. Divide the almond filling among half the circles, using about 1 1/2 teaspoons filling for each. Leave a 1/4 inch border. Brush the border with egg.
3. Place the remaining pastry circles over the filling and press the edges firmly to seal. Transfer to the baking trays and chill for 30 minutes. With a blunt-edged knife, press up the edges gently at intervals. Carefully score the tops of the pastries into wedges, then brush with beaten egg. Bake on the greased trays for 10 minutes, or until lightly golden.
