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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.)

Cook's Notes

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

Reviews (9)

189 Ratings
  • 5 star values: 30
  • 4 star values: 35
  • 3 star values: 61
  • 2 star values: 53
  • 1 star values: 10
Rating: 5.0 stars
i absolutely love this recipe - its always such a hit when i make them and easy enough for us non cookie makers/bakers
Rating: 4 stars
Lovely almond cookie! I used a clove spiced cherry preserve, and my guests loved it. I left off the drizzle, as it was sweet enough.
Rating: Unrated
How much is a stick of butter in grammes ? And how much is the almond paste in grammes ? Thank you !
Rating: Unrated
Made these cookies to have for dessert for Easter and they are delicious! I made them with raspberry and blackberry jam and since I still have almond paste leftover, I'm going to make more using different flavored jams.
Rating: Unrated
I wonder if the almond paste can be replaced with marzipan?
Rating: 5 stars
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.
Rating: 4 stars
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!
Rating: 3 stars
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.
Rating: Unrated
Can I use butter and almond extract instead of the almond paste??
Rating: Unrated
Can you please suggest a replacement for almond paste???