1/2 cup flaked almonds, chopped very finely
1/2 teaspoon vanilla bean paste
1 teaspoon finely grated orange rind
2/3 cup Damson Plum Jam
2 sheets of puff pastry
2 tablespoons caster sugar
Combine nuts, vanilla, rind and Damson Plum Jam in a small bowl.
Spread jam mixture evenly over pastry sheets. Fold two opposite sides of pastry inwards to meet the middle; flatten slightly. Fold again so that the outside edges of pastry meet. Roll pastry in sugar, then wrap separately in plastic wrap; freeze for 30 minutes or until slightly firm.
Pre heat the oven to 180C. Line oven tray with baking paper.
Discard plastic wrap from pastry; cut pastry into 1cm slices. Place slices, cut-side up, 5cm apart on trays. Bake for 20 minutes or until puffed and golden. Cool on trays.