Ingredients
- 2/3 cup almonds
- 1/2 cup packed light brown sugar
- 2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon confectioners’ sugar
- 1 12-ounce jar raspberry jam
Directions
1. Heat oven to 350° F. Spread the almonds on a baking sheet and
toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.
2. In a food processor, process the almonds and ¼ cup of the
brown sugar until the almonds are finely ground.
3. In a medium bowl, whisk together the flour, baking powder,
salt, and cinnamon.
4. Using an electric mixer, beat the butter and the remaining ¼
cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the
egg and vanilla. Reduce speed to low and gradually add the almond mixture, then
the flour mixture, mixing until just combined (do not overmix).
5. Divide the dough in half, shape into two disks, wrap in
plastic wrap, and refrigerate until firm, at least 3 hours.
6. Heat oven to 350° F. On a lightly-floured surface, roll out
each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch round cookie
cutter, cut the dough into rounds and place on parchment-lined baking sheets,
spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out
the centers from half of the cookies. Re-roll and cut the scraps as necessary.
7. Bake, rotating the baking sheets halfway through, until the
edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then
transfer to wire racks to cool completely.
Makes 36 cookies
Hands-On Time: 1hr 00m
Total Time: 5hr 00m
