Chop the butter into small pieces, crumble with the flour, egg yolk and sugar and work into a smooth dough. Wrap in cling film and place in the refrigerator for about 30 minutes.
Break off small pieces of the dough and roll them into small balls, for me it is about 40 pieces.
Mix the chopped nuts with the remaining sugar. First roll the dough balls in the whisked egg white and then in the nuts. Place the balls on a baking sheet lined with baking paper. It is best to press small hollows into the balls with a wooden spoon handle and pour in the smoothly stirred jam.
Bake at 180 ° C in the preheated oven on the middle rack for about 15 minutes.
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