- 3/4 cup sliced blanched almonds, toasted and cooled
- 2/3 cup sugar
- 2/3 cup matzo cake meal
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons fruit jam, such as raspberry, strawberry, or apricot
- Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extracts until combined well. Chill dough, covered, until firm, about 30 minutes.
- While dough chills, put oven rack in middle position and preheat oven to 350 degrees F.
- 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 a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes. Transfer cookies to a rack and cool completely.