Preheat the oven to 170c/150c fan oven.

Beat the butter and sugar together, then add the egg, vanilla extract, almond extract and food colour and beat again.

Sift together the flour and baking powder. With the mixer on low, gradually add the flour mix to the butter mix. It should start to come together.

Turn the dough out onto a floured surface and work the dough until it comes together.

Re-flour your work surface and roll out your dough to about 1/2 a cm thick and using a cookie cutter, cut out your biscuits. Keep going until you have used up your dough and then put your biscuits onto a baking tray covered in baking paper.

Bake in the oven for 10 minutes and then leave to cool.

While your cookies are cooling you can make the buttercream. Pour the prosecco into a small pan and simmer until it has reduced down to about a quarter of a cup.

In your mixer beat the butter until it is pale and fluffy and then gradually add in the icing sugar.

Keep beating it and pour in the reduced prosecco.

To assemble your cookies put your buttercream into a piping bag fitted with a nozzle of your own choice. You can create different looks with different nozzles, I used a small round.

Pipe the buttercream onto the underside of one cookie and then place another cookie on top to form a sandwich, keep going until they are all done. Eat and enjoy!