1Preheat oven to 180 C (160 C fan-forced). Grease oven trays; line with baking paper.
2Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Stir in peel, currants, sifted flour and spice, and milk in two batches.
3Roll rounded teaspoons of mixture into balls; place about 5 cm apart on oven trays.
4Knead ground almonds into marzipan. Roll marzipan into 0.5 cm diameter lengths; cut into 4-cm strips.
5Brush cookies with a little milk; place marzipan crosses on cookies, press down gently to attach.
6Bake about 15 mins. Brush cookies with jam; cool on trays.
TIP: Store in an airtight container for up to a week.
Recipe & Photo: The Australian Women's Weekly/BauerSyndication.com.au