The webmaster's sainted mother has made this version of the classic empire biscuit as a Christmas treat ever since he was knee-high to a duck. Now, you can too. All measures are U.S. You'll need:

• 1 cup finely grated unblanched almonds
• 1 lb. unsalted butter
• 1/2 lb. confectioner's sugar (2 sifted cups)
• 2 & 1/2 cups sifted flour
• 1/4 tsp. vanilla
• 1/8 tsp. salt
• 16 oz. (or more) of Cluny
• red currant jelly
• 1/2 lb. red glace cherries - halved

Mix well butter, sugar and flour. Add finely grated almonds, vanilla and salt. Cover and chill over night.

Roll the dough very thin. (It may be necessary to let the dough warm up a bit before starting.) Cut with 2-inch round cutter.

Bake on an ungreased cookie sheet at 250 degrees F. for 25 to 30 min. While still wartm, put together in pairs with 1 tsp of red currant jelly.

(You can halve the recipe and use a smaller cookie cuttter!)