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Jamaretti Cookies

Almond Jamaretti Cookies

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  • Author: Laura Kasavan
  • Prep Time: 30 minutes
  • Cook Time: 29 minutes
  • Total Time: 2 hrs (includes chilling)
  • Yield: 26 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

These almond jamaretti cookies are inspired by the signature chewy texture of amaretti cookies (Italian almond cookies) and the bright jam filling of thumbprint cookies. Recipe makes 26 cookies.


Ingredients

Cookies

  • 2 1/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 4 oz almond paste, cubed
  • 1 tsp fresh orange zest
  • 3/4 cup sugar
  • 1/2 cup unsalted butter, at room temperature, cubed
  • 2 large eggs, at room temperature
  • 1/2 tsp pure almond extract
  • 2/3 cup apricot jam (or your favorite jam)

Glaze

  • 1 Tbsp unsalted butter, melted
  • pinch of salt
  • 2 tsp fresh orange zest
  • 2 Tbsp fresh orange juice
  • 3/4 cup powdered sugar, sifted

Instructions

  1. Make dough: Whisk together flour, baking powder, salt, and cinnamon in a medium bowl. Combine almond paste, orange zest, and sugar in a food processor and pulse until blended. Add butter, eggs, and almond extract, and blend until smooth. Add flour mixture and pulse just until a soft dough forms.
  2. Chill dough: Divide dough in half, scrape out onto two pieces of plastic wrap (dough will be sticky), shape into a disk, and wrap well. Chill dough until firm, 45 minutes to 1 hour (dough can be made ahead – see note below).
  3. Shape dough: Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. On a lightly floured board, shape dough into two 14 x 3-inch logs; transfer to baking sheet.
  4. First bake: Bake logs for 15 minutes, until just set. Remove baking sheet from oven and make an indentation down the center of each log with the back of tablespoon.
  5. Fill logs: Place jam in a small bowl and warm briefly in the microwave (about 10 seconds). Stir jam to loosen, then fill the center of each log with jam. Return logs to oven and continue baking 12 to 14 minutes, until golden. Remove from oven and place baking sheet on a wire rack to cool completely.
  6. Make glaze: Whisk together melted butter, salt, orange zest, orange juice, and powdered sugar in a small bowl. Drizzle glaze over logs and let set before using a serrated knife to cut logs on the diagonal into slices.
  7. Store cookies in an airtight container at room temperature up to 3 days.

Notes

Make ahead: This almond cookie dough can be prepped ahead and frozen for up to one week. To freeze, wrap dough tightly in plastic wrap and place in a freezer bag. Thaw dough in the refrigerator overnight (still wrapped) before shaping into logs and baking.

Recipe adapted from Martha Stewart