Ingredients
3/4
cup sliced blanched almonds, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 tsp salt 1 stick (1/2 cup) unsalted butter
1 large egg, lightly beaten
1/2 tsp vanilla extract
1/4 tsp almond extract
About 2 tbsp apricot jelly
Directions
1.
Melt and cool the butter.
Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground.
Transfer to a bowl and stir in the butter, egg, and extracts until combined well.
Chill dough covered about 30 minutes.
While dough chills, put oven rack in middle position and preheat oven to 350F.
Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets.
Roll dough into balls, then chill until slightly firm, about 10 minutes. Make an indentation in center of each ball using your thumb.
Fill each indentation with 1/4 teaspoon apricot jelly and bake, 1 sheet at a time, until tops are pale golden and undersides are golden (10 minutes)
Transfer cookies to a rack and cool completely.
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