Ingredients
1 1/2 cups blanched almonds
1 3/4 cups unbleached all-purpose flour
3/4 cup sugar
1/2 teaspoon kosher salt
1/4 teaspoon pure almond extract
1 1/2 sticks unsalted butter, room temperature
1/2 cup assorted jams, such as cranberry, apricot, blueberry, and cherry, separately whisked until smooth
Preparation
Finely grind almonds in a food processor. Preheat oven to 350 degrees. Whisk together almonds, flour, sugar, salt, and almond extract. Cut in butter with a pastry blender until it’scompletely incorporated.
Line 2 baking sheets with parchment. Firmly press 2 tablespoons dough into the bottom of a 2 1/2-inch round cookie cutter, then gently lift cutter to leave dough on parchment. Repeat, spacing cookies evenly on sheets, until you’ve made 24 rounds. Dollop 1 teaspoon jaminto center of each round, alternating flavors. Sprinkle 1 tablespoon of remaining dough around border of each cookie.
Bake, rotating sheets once, until golden brown at the edges, about 24 minutes. Transfer cookies on sheets to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 days.
