I have to say that with the exception of one, the cookies I chose to make for Christmas have been absolutely delicious; this one included. However, when making this cookie, I had a serious case of not reading the recipe carefully. I made the dough, chilled it, then rolled it out, but instead of rolling it into a 2-inch wide log, I just rolled it flat, kind of wondering how I was going to make the trench in the center, but kind of just assuming that the dough would puff up as it baked. Well, after I baked it the first time, I pulled the dough out to make the trench and the dough was so flat that I could hardly make a dent in the center. After spreading the jam down the tiny canal I created, I hoped that as it baked again, it wouldn’t just melt and drip off the cookie. Luckily, the jam stayed where it was placed and it all worked out in the end. This is one forgiving cookie that ends up looking elegant and tasting delicious, whether you read the recipe carefully or not!
2 1/4 cup Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Ground Cinnamon
1/2 cup Almond Paste (that is half of an 8oz jar)
3/4 cup Sugar
1 stick Butter, at room temperature
1/2 cup Jam (I used seedless raspberry)
1 cup Powdered Sugar
4 teaspoons Milk
In a bowl, whisk together the flour, baking powder, salt, and cinnamon. In a food processor, pulse the almond paste and sugar until smooth. In another bowl (I used my stand mixer), cream the butter and the almond sugar mixture. Add the egg and blend until smooth. Add the flour mixture and mix until a dough forms. Divide the dough into 4 equal pieces, wrap in plastic, and refrigerate for at least 30 minutes. On a lightly floured surface, roll each piece of dough into a 10-inch log. Transfer the logs onto parchment paper lined baking sheets and flatten them out to about 2-inches across. Bake at 350 degrees for 12-15 minutes, or until just dry. Remove the dough from the oven and make a trench down the center of each log using the handle of a wooden spoon. Spread about 2 tablespoons of jam into each trench. Return the cookies to the oven and bake an additional 8-10 minutes, or until they become golden brown. Let the cookies cool slightly, then transfer them to wire racks to cool completely. To make the glaze, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the logs of dough. Let the glaze harden for about 20 minutes. Using a serrated knife, cut the logs on the diagonal into 1-inch slices. Store the cookies in airtight containers for up to 1 week.
SOURCE: Martha Stewart