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
1Preheat oven to 350 degrees F. Line baking
sheets with parchment paper or leave ungreased.
2 Combine flour and salt in a
bowl; set aside.
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).
4Combine 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.
5Roll 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.
6Whisk 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.
7Bake 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