- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups slivered almonds
- 2/3 cup granulated sugar, divided
- 1 cup butter, softened
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs, separated
- 1/3 cup sliced or slivered almonds, finely chopped, for garnish (optional)
- 3/4 cup pomegranate jelly
- Confectioners' sugar, for garnish (optional)
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or leave ungreased.
- Combine flour and salt in a bowl; set aside.
- Combine almonds and 1/3 cup of sugar in a food processor fitted with a metal blade. Pulse until finely ground. (Be careful not to grind to a paste).
- Combine butter and remaining sugar in a medium bowl. Cream together until light and fluffy. Add ground almond and sugar mixture. Mix to combine. Add vanilla and egg yolks. Mix to combine. Mix in flour.
- Roll dough into walnut-size balls and place 2 inches apart on baking sheets. Dip your thumbs in flour and use to make a deep indentation in center of each cookie.
- Whisk egg whites to loosen them and then brush outside of each cookie with egg white. Scatter a few chopped almonds on outer edge of each cookie if desired. Fill each center with 1/2 teaspoon of jelly.
- Bake until edges are golden brown, 15 to 18 minutes Remove from oven. If needed, immediately add another 1/4 teaspoon of jelly to each cookie. Let stand for 3 to 4 minutes. Transfer to cooling racks with a thin metal spatula. Dust with confectioners sugar if desired.