1 c. sliced almonds
2 c. flour
1/2 t. cinnamon
1/4 t. salt
1 c. butter--room temp
2/3 c. sugar
1 t. almond extract
2 egg yolks
zest of lemon
3 T. powdered sugar
1 jar seedless raspberry jam
sliced almonds for topping
Toast almonds at 350 for 10 minutes. Remove almonds and cool.
Process almonds and 1/4 c. of the sugar in food processor.
Mix flour, cinnamon, and salt in a bowl and set aside.
Beat butter and remaining sugar together. Add egg yolks, almond extract, and lemon zest.
Slowly mix in almond/sugar mixture and flour mixture until dough forms.
Roll into 1/2 inch balls and make thumbprint in each ball. Bake for 7 minutes at 350.
Remove from oven and cool completely. Fill thumbprints with raspberry jam.
Top with 3 sliced almonds and sprinkle with powdered sugar.
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