Preheat the oven to 180C/350F/gas mark 4. In a bowl, mix the butter and sugar together with an electric blender, until they form a creamy paste. Add the eggs and egg yolks and mix, then fold in the almonds and flour with a wooden spoon or spatula until fully combined.
Press the mixture into a greased tray to a thickness of about ¼” (6mm) and bake for 10-12 minutes. The biscuit mixture is ready when it has just started to colour. Carefully turn out onto a sheet of baking parchment on a flat cool surface.
While still warm to touch, use a cookie cutter to press out the shapes – but don’t try to lift them out until completely cooled, or they’ll break. Mix the butter and icing sugar together in a bowl, adding the milk as needed to make a smooth paste. (Tip: it’s much easier if you warm the butter.)
Ice the biscuits all over with the plain icing, adding some edible glitter for a festive feel. Then add a little red food colouring to the remaining icing, spoon it into a piping bag and draw on his shiny red nose.
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