Zehrs

Ingredients

Instructions

1. Arrange oven racks so one is in top third of oven and other in bottom third. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
2. Place almonds in bowl of food processor. Process until finely chopped. Transfer almonds to shallow bowl. Add butter and sugar to food processor (no need to clean bowl); pulse on and off until creamy. With rubber spatula, scrape side of bowl; pulse again. Add egg yolk and vanilla; pulse until combined. Add flour; pulse on and off just until mixture forms a ball. Roll 2 tsp (10 mL) amounts into round balls. You will get about 28.
3. In bowl, beat egg white until foamy. One at a time, dip dough balls into egg white, letting excess drip off, then roll in almonds and place on prepared baking sheet. Press thumb into middle of each dough ball to create small indentation. Ball will crack. Spoon a little jam into each indentation.
4. Place one baking sheet in top third of oven and other in bottom third. Bake for 5 minutes. Switch baking sheets from top to bottom, rotating them from front to back as well when you switch places. Bake for a further 5 to 7 minutes or until lightly golden. Cool cookies on baking sheets for 2 minutes before transferring to wire rack to cool completely.

Chef's Tips

Use PC Organics Fruit Spread-Raspberry instead, or make some apricot and some raspberry.