Recipe Index

Ingredients

• 3 cups finely ground blanched almonds (10½ oz)
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon almond extract
• 2 large eggs, beaten
• 1 tablespoon apricot jam, plus more if needed
• 1 cup confectioners' sugar, for coating

Method

1. Heat the oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, whisk together the ground almonds, granulated sugar, baking powder, salt, and lemon zest.
3. Add the almond extract, the beaten eggs, and the apricot jam. Mix with your hands until a soft, slightly sticky dough forms; if it crumbles, knead in another teaspoon of jam.
4. Rest the dough for 10 minutes. Put the confectioners' sugar in a shallow bowl.
5. With lightly oiled or damp hands, roll the dough into walnut-sized balls, about 1 tablespoon each.
6. Roll each ball generously in the confectioners' sugar until thickly coated, then place on the sheets about 1 1/2 inches apart and press down very slightly with your thumb.
7. Bake for 12 to 15 minutes, until the cookies have spread a little, cracked across the top, and are just set — they should stay pale and soft inside.
8. Cool on the sheets for 10 minutes, then move to a rack. The crinkled coating firms up as they cool. Store airtight for up to 1 week.

Total: 45 mins

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data