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Ingredients
- 1 1/3 c. flour
- 2/3 c. unsalted butter
- 2 Tbsp. sugar
- 7 ounce almond paste
- 1 x egg white
- 2/3 c. apricot or possibly raspberry preserves
Directions
- In a bowl quickly combine flour, butter and sugar. Form a dough. Chill for 30 min.
- Meanwhile, beat egg white gently. Add in to almond paste and stir to blend well. This can be done easily in the food processor.
- Roll chilled dough to about 1/4 inch thickness. With a cookie cutter cut out 1 1/2 - to 2-inch rounds. Place on a baking sheet, lined with parchment paper.
- Using a pastry bag with a medium star tip, pipe the almond paste mix around the edges of each cookie to create a rim. Place a teaspoonful of the jam in the middle.
- Bake the cookies at 375 degrees for 12 to 15 min till lightly browned. Let cookies cold slightly before removing them. Place on a rack to cold completely.
- Makes 16 cookies.
- I got this cookie recipe from a friend a couple of years ago. I like them a lot because they've got everything which I've ever liked in them. They've got the almond taste on the top as well as the really nice shortbread cookie on the bottom, and they look really pretty on a cookie platter.
- They're crisp and soft and sweet. I vary the jams for different colors and different flavors.
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