Roll heaped tablespoons of the mixture into balls. Dip the balls into the beaten egg white, brushing off any excess before rolling them in the chopped almonds. Place on a baking paper lined oven tray, leaving enough room between the cookies as they will spread a little. Make a hollow in the centre of the cookie with your thumb or use the end of a wooden spoon. Drop a small amount (about ½ teaspoon) of Craig’s Blueberry Jam into the hollow.