Blueberry cookies coated in caramelized almonds, stuffed with jam and marmalade

Cream butter and salt; add white and raw sugar, almond paste and food coloring (red and blue to make purple) and blend well.

Add one egg with half of the sifted flour and the baking soda and pulse a few times; add the remaining egg and flour and mix to combine.

Transfer the dough to a bowl, mix in the dried blueberries, and scoop into cookies of less than two ounces.

Caramelized almonds: cook sugar and water 5 minutes, add the toasted almonds and stir constantly; the syrup crystallizes and coats each nut; keep stirring on medium-high heat until fully caramelized, then cool completely.

Keep some whole caramelized almonds for garnish and crush the rest.

Coat each cookie with crushed almonds and chill; cookies should be chilled before baking to hold their shape.

Pre-bake about 10 minutes, then fill the centres with blueberry jam and orange marmalade.

Bake a further 12 minutes; top with bittersweet chocolate, candied orange and more of the almonds.