|
Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups slivered almonds (6 oz.)
2/3 cup granulated sugar, divided
1 cup (2 sticks) unsalted butter, softened
1 1/2 teaspoons pure vanilla extract
2 large eggs, separated
1/3 cup sliced or slivered almonds, finely chopped, for garnish
3/4 cup E. Waldo Ward's Pomegranate Jelly
Confectioners' sugar, for garnish
Directions:
1
Preheat oven to 350 degrees F. Line baking sheets with parchment
paper or leave ungreased.
2 Combine
flour and salt in a bowl; set aside.
3
Combine
almonds and 1/3 cup of sugar in a food processor fited with a metal
blade. Pulse until finely ground. (Be careful not to grind into
a paste).
4
Combine
butter and remaining sugar in a mixing bowl. Cream together until
light and fluffy. Add ground almond and sugar mixture. Mix to combine.
Add vanilla and egg yolks. Mix to combine. Mix in flour.
5
Roll dough into walnut-size balls and place 2 inches apart on baking
sheets. Dip your thumbs in flour to use to make a deep indentation
in the center of each cookie.
6
Whisk egg whites to lossen them and then brush outside of each cookie
with egg white. Scatter a few chopped almonds on outer edge of each
cookie if desired. Fill each center with 1/2 teaspoon of jelly.
7
Bake until edges are golden brown, 15-18 minutes. Remove from oven.
If needed, immediately add another 1/4 tsp of jelly to each cookie.
Let stand for 3 to 4 minutes. Transfer to cooling racks with a thin
metal spatula. Dust with confectioners' sugar.
Makes
4-5 dozen cookies |