Method Prep:25min › Extra time:8hr chilling › Ready in:8hr25min
Line a baking tray with baking parchment.
Sift icing sugar into a large bowl. Add caster sugar and ground almonds, (if using) and stir them together. Make a hole in the middle and add the condensed milk. Mix in until smooth and well incorporated.
Put half the mixture into another bowl and add 4 drops red food dye, and mix well. Wrap both sets of the mixture separately in cling film and put in the fridge for 20 minutes to chill.
Sprinkle some icing sugar onto a clear workspace and roll out the red dough. Use a large cutter to cut out shapes then use a smaller cutter to cut out shapes from inside the big shapes.
Roll out the plain dough and repeat the method from the previous step.
Gently press the small shapes into the big shapes, alternating and layering the colours. Place the shapes on a tray and leave them to cool overnight.
The next day, serve or store them in an airtight container for several days.