Make a batter out of butter, sugar, flour, almonds and cocoa. (Kneading works best with your hands.)

Form small balls out of the dough - it doesn't need to be refrigerated - and use a wooden spoon to make holes in the balls. Dip the style in flour over and over again so that no dough gets stuck.

Bake them for about 10-15 minutes at 180 degrees.

In the meantime, heat the jam.

Immediately after baking, pour the liquid jam into the wells and leave to dry overnight.

Then hide! ;-)