"Jamaretti" Cookies

Prep Time:
20 mins
Total Time:
45 mins
3 dozen

Spread the love and pass these cookies, loaded with your favorite jam.


  • 2 ¼ cups flour (spooned and leveled), plus more for work surface

  • 1 teaspoon baking powder

  • ½ teaspoon fine salt

  • ½ teaspoon ground cinnamon

  • ½ cup almond paste

  • ¾ cup sugar

  • 1 stick unsalted butter, room temperature

  • 2 large eggs

  • ½ cup jam (apricot, blackberry, or raspberry)

  • 1 cup confectioners' sugar

  • 4 teaspoons whole milk


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

  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. 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.)

    Romulo Yanes

Cook's Notes

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

Related Articles