1. Cream butter and sugar until pale and fluffy. Beat in the eggs until well mixed, then beat in the almonds and (and optional rum / brandy) to a smooth batter.
2. Pipe or spoon filling onto the smaller of the two short crust rounds leaving about an inch around the edge. Egg wash the edge. Place the larger of the round over the filling pinching the edge. Scallop with a knife if desired.
3. Bake in a hot oven 250°C for 25 minutes until golden brown.