Raspberry Almond Knots

Preheat the oven to 200°C (180°C fan) and line a baking tray with baking paper.

Unroll the puff pastry onto a lightly floured surface. Gently mash the raspberries with the raspberry jam in a bowl, leaving some larger pieces for texture. Spread the raspberry mixture over one half of the pastry, leaving a 1cm border around the edge.

Spread the raspberry mixture over one half of the pastry, leaving a 1cm border around the edge. Sprinkle the ground almonds evenly over the raspberry layer.

Fold the plain half of the pastry over the filling and lightly press down to seal. Cut the pastry into 8 equal strips. Twist each strip several times, then tie into a loose knot.

Arrange the knots on the prepared baking tray, allowing space between each one. Brush with beaten egg and sprinkle over the flaked almonds.

Bake for 18-20 minutes, or until golden, crisp and puffed up.

Leave to cool for 5 minutes, then dust with icing sugar before serving.