Jamaretti Cookies

For this year Christmas cookie box I tried some new cookie recipes and this was one of them. David said they reminded him of Stella D'oro Cookies Breakfast Treats but of course the best version of them. They were a cross between biscotti and almond thumpprints. You can bake them longer if you want them on the crispier side. Recipe is from Martha Stewart's Cookie Perfection book or this link from her recipe site.

Ingredients

• 2 1/4 cups/270 g flour (spooned and leveled), plus more for work surface

• 1 teaspoon baking powder

• 1/2 teaspoon fine salt

• 1/2 teaspoon ground cinnamon

• 1/2 cup/125 g almond paste

• 3/4 cup/150 g sugar

• 1 stick unsalted butter, room temperature

• 2 large eggs

• 1/2 cup jam (apricot, blackberry, or raspberry)

• 1 cup/130 g confectioners' sugar

• 4 teaspoons whole milk

Directions

Step 1

Whisk together flour, baking powder, salt, and cinnamon. In a food processor, pulse almond paste and sugar until smooth. Add butter and eggs and blend until smooth. Add flour mixture and pulse until dough forms. Divide into 4 equal pieces, wrap in plastic, and chill 30 minutes.

Step 2

Preheat oven to 350 degrees. On a lightly floured surface roll each piece into a 10-inch log. Transfer logs to 2 parchment-lined baking sheets and flatten to about 2 inches across. Bake until just dry, 12 to 15 minutes.

Step 3

Remove from oven; with the handle of a wooden spoon, make a trench down each log. Spread 2 tablespoons jam into each trench. Bake until golden brown, 8 to 10 minutes more. Let cool on sheets on wire racks.

Step 4

Whisk together confectioners' sugar and milk until smooth. Drizzle glaze over logs. Let glaze harden, 20 minutes. With a serrated knife, cut logs on the diagonal into 1-inch slices. (Store in airtight containers, up to 1 week.)