Ingredients
- 1 ½ cups blanched almonds, toasted and cooled
- 3 tbs. sugar
- 1 cup icing sugar
- 2 ¼ cups flour
- ½ cup cornstarch
- ½ tsp. cinnamon
- ¾ tsp. freshly grated lemon zest
- ¾ tsp. salt
- 1 cup and 2 tbsp. cold butter, cut into pieces
- 1 large egg
- 1 egg yolk
- 2/3 cup apricot jam, heated, strained and cooled
- 2/3 cup strawberry jam, heated, strained and cooled
Preparation
Step 1
Pulse almonds with sugar until chopped fine. Add icing sugar, flour, cornstarch, cinnamon, zest, and salt. Pulse until combined well. Add butter and pulse mixture until combined. Add egg and yolk, and pulse until dough just holds together. Divide dough into quarters and form into disks, dough will be sticky. Chill disks, wrapped in plastic, at least 2 hours and up to 3 days.
Preheat oven to 325 degrees. Roll out 1 disk between sheets of wax paper into a ¼ inch round. Freeze between wax paper until firm, about 10 minutes. Repeat with remaining disks.
Cut our heart shapes, cut out a hole in the centers of half the cookies. Bake 12 – 15 minutes. Cool completely. Drop 1 tsp. of either jam on each whole cookie and place cut out cookie on top.