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"Jamaretti" Cookies

  • prep: 20 mins
    total time: 45 mins
  • yield: Makes about 3 dozen
Photography: Romulo Yanes

Ingredients

  • 2 1/4 cups flour (spooned and leveled), plus more for work surface
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup almond paste
  • 3/4 cup sugar
  • 1 stick unsalted butter, room temperature
  • 2 large eggs
  • 1/2 cup jam (apricot, blackberry, or raspberry)
  • 1 cup confectioners' sugar
  • 4 teaspoons whole milk

Cook's Note

This dough can be prepped and frozen up to a week in advance. Just thaw it in the refrigerator overnight.

Directions

  1. Step 1

    Whisk together flour, baking powder, salt, and cinnamon. In a food processor, pulse almond paste and sugar until smooth. Add butter and eggs and blend until smooth. Add flour mixture and pulse until dough forms. Divide into 4 equal pieces, wrap in plastic, and chill 30 minutes.

  2. Step 2

    Preheat oven to 350 degrees. On a lightly floured surface roll each piece into a 10-inch log. Transfer logs to two parchment-lined baking sheets and flatten to about 2 inches across. Bake until just dry, 12 to 15 minutes.

  3. Step 3

    Remove from oven; with the handle of a wooden spoon, make a trench down each log. Spread 2 tablespoons jam into each trench. Bake until golden brown, 8 to 10 minutes more. Let cool on sheets on wire racks.

  4. Step 4

    Whisk together confectioners' sugar and milk until smooth. Drizzle glaze over logs. Let glaze harden, 20 minutes. With a serrated knife, cut logs on the diagonal into 1-inch slices. (Store in airtight containers, up to 1 week.)

Source
Everyday Food, December 2013

Reviews (5)

  • 14 Mar, 2014

    Made these to take to a dinner with people I didn't know. They were a huge hit and 2 people asked for the recipe.

  • 22 Dec, 2013

    These cookies are absolutely delicious! In response to previous post, I wouldn't sub the almond paste, it adds the chewy texture and unique flavor to the cookies. I think without the almond past the cookie would become dry and crunchy like a biscotti. I will make a double batch next time I make these cookies, they were that good!

  • 11 Dec, 2013

    I made this cookie last Friday, December 5, for a luncheon and prayer meeting for nine ladies. I baked one-fourth of the recipe using raspberry jam. They are fantastic and so easy to make. I will make the rest next week using apricot and raspberry jam.

  • 29 Nov, 2013

    Can I use butter and almond extract instead of the almond paste??

  • 29 Nov, 2013

    Can you please suggest a replacement for almond paste???