1. Begin by making the filling. Add all the ingredients to a bowl and mix to form a paste. 

2. Place the filling into the fridge or freezer. 

3. Now make the cookies by first whisking the butter and sugars together for 2-3 minutes. 

4. When the mixture is light and fluffy, add the egg, vanilla and almond extract. Whisk again. 

5. Add the sieved flour, bicarbonate of soda, baking powder, salt and ground almonds to the creamed butter mix and mix until it is nearly combined. 

6. Bring it all together with a spatula or wooden spoon but avoid over mixing. 

7. Split the dough into 10 balls weighing between 75-80g each. 

8. Flatten one dough ball into the palm of your hand and add a spoonful of the frangipane filling into the centre. Then wrap the dough up around the filling so that it is covered. 

9. Place the top of your cookie into a shallow bowl containing the flaked almonds and shape the cookie into a turret shape, rather than ball. 

10. Place on a lined baking sheet and then repeat with the other cookie dough balls. 

11. Place the baking tray into the fridge and refrigerate for at least 1 hour.

12. Towards the end of the chilling time, preheat the oven to 180 degrees Celsius and line 2 baking trays with parchment paper. 

13. When chilled, transfer the cookies onto the prepared baking sheets, only putting 4-5 on each tray. 

14. Bake for 12- 14 minutes until they start to crisp up and turn golden at the edges but the centre stays pale.

15. On removing from the oven and whilst still warm and soft, push a whole glacé cherry into the top of each cookie. 

16. Leave for 30 minutes to firm up fully before removing from the baking tray. 

17. Lightly dust with icing sugar.