Fuss-free, tender jam cookies made with a buttery toasted almond dough.
These are buttery, easy to make jam-filled cookies — they’re moist and aromatic from almond paste, and they have an irresistible rustic, toasty crumb from the roasted and ground whole almonds mixed into the dough.
When you take a bite, you might think of classic thumbprint cookies, with their centers filled with tart, ever-so-slightly sweet apricot jam.
Another plus is that you mix the dough in a few minutes in a food processor, briefly chill it and then divide and roll into cylinders to bake. No fuss required.
I love to bake cookies, but even on my best, most motivated baking days, you probably won’t find me rolling, cutting, and decorating cookies.
Call me an underachiever but hey, maybe you can relate?
The method for making these little sweeties is a lot like making biscotti, because they’re rolled into logs and baked. Instead of a second bake, these get a good spread of jam.
You have to appreciate a cookie that doesn’t ask for much in terms of labor or fuss. And bonus points if they happen to pack very nicely into cellophane bags for gifting and sharing 🙂
Rustic Apricot Almond Jam Cookies
- ¾ cup (110 g) whole almonds *
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 ¾ cups (225 g) all-purpose flour
- 4 tablespoons (60 g) almond paste, crumbled
- ¾ cup (150 g) sugar
- 1 (120 g) stick butter, at room temperature
- 2 eggs
- ½ cup (125 g) apricot jam
- ½ teaspoon amaretto, optional
- ¼ cup (60 g) sliced almonds, toasted and chopped
- Preheat oven to 350 (175C) degrees and place rack in center of oven.
- Toast the whole almonds on a baking sheet until they smell toasty and start to turn golden, about 10 minutes. Cool, then pulse in a food processor until they form fine crumbs.
- Whisk together the almond meal, baking powder, salt and flour in a bowl until blended.
- Pulse almond paste, sugar and butter in food processor until smooth. Add the eggs and pulse again to blend. Add the flour mixture and pulse a few times, just until the dough comes together. Dump onto a lightly floured surface and pat into a disc. Wrap dough in plastic and chill 1 hour.
- On a lightly floured surface, divide dough into 4 pieces. Use your hands to roll each piece into logs about 8 inches long.
- Arrange the logs on one or two rimmed baking sheets lined with parchment, spacing 3 inches apart. Bake 12 minutes.
- Lay the handle of a wooden spoon lengthwise along each log, pressing down to form a trench. If using amaretto, stir into the jam. Spoon jam evenly into trench. Return cookies to the oven and bake an additional 20 - 25 minutes, until the edges turn lightly golden and the cookies are feel firm to the touch. Sprinkle the tops with the sliced almonds, and transfer to a rack to cool.
- With a large sharp knife, cut the logs on the diagonal into slices.
- Makes 36 – 40 cookies
- Substitute your favorite jam, like raspberry, strawberry or blackberry.
- The cookies will keep well for a few days in a covered container at room temperature.
- Instead of roasting and grinding almonds, use 1 cup whole almond meal/flour instead and skip step 2.