In a bowl mix together jam, almond and grated chocolate. Set aside.
In another bowl mix together sugar, flour and baking soda.
Add ice cold cubed butter and rub it into the flour until the flour looks crumbly.
Add ice cold milk and bring together the dough. Do not knead it.
Wrap it in cling film and refrigerate for 30 minutes.
Preheat oven to 175°C.
Grease individual moulds or muffin pan with butter.
Divide the dough into 18 equal portions.
Press one portion into the mould to cover the whole mould.
Fill the pastry dough with the filling.
Take another portion and cover the top of the filling. Make sure the pastry is pressed in the edges.
Once all the shaping is done, Bake them for 20 - 25 minutes or until the top is golden.
Once cool, remove the cookies from the mould and serve.