This is a delightful and easy cookie to make but looks like it was more complicated.
- 2 1/4 cups flour, leveled
- 1 tsp. baking powder
- pinch of salt
- 1/2 tsp. ground cinnamon
- 1/2 cup almond paste
- 3/4 cup sugar
- 1 stick unsalted butter at room temperature
- 2 large eggs
- 1/2 cup jam (raspberry, peach or ginger)
- 1 cup icing sugar
- 4 tsp. whole milk
Whisk together the flour, baking powder, salt and cinnamon. In a food processor, pulse the almond paste and sugar until smooth. Now add the butter and eggs, blending until smooth.
Add all the flour and now pulse until a dough forms. Divide into 4 pieces, wrap in plastic and refrigerate for about 30-35 minutes.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and on a lightly floured work surface, roll each piece into 10 inch logs. Place on the baking sheets and gently flatten to measure about 2 inches across. Bake only until just dry. (13-15 minutes).
Remove from the oven and with the handle of a wooden spoon, make a trench in the center of each log. Spread 2 tbsp. of jam in each trench and return to the oven and bake a further 10-12 minutes.
Cool on the baking sheets set on baking racks.
Whisk together the icing sugar and whole milk. Drizzle over the logs and let harden (20 minutes). With a serrated knife, cut the logs on the diagonal in 1 inch strips.
If you think these will last, store in airtight containers for only 1 week.