Tender little balls of buttery shortbread cookie dough rolled in roasted almonds, filled with a dollop of peach preserves, and adorned with a drizzle of almond glaze.
- 1 cup whole almonds
- 1 1/2 cups butter (12 oz.), at room temperature
- 3/4 cup packed brown sugar
- 1/4 cup + 2 tbsp granulated sugar
- 1 large egg + 1 large egg yolk
- 1 tsp pure vanilla extract
- 1 tsp almond extract
- 2 3/4 cup unbleached all-purpose flour
- 1/4 cup whole wheat flour
- 1/2 cup almond flour
- 2 tsp salt
- 8 oz. peach preserves (or any kind of fruit preserves or jam)
- 1 cup powdered sugar
- 1–2 tbsp half and half or milk
- 1 tsp almond extract
- Spread the almonds out onto a baking sheet and roast for about 10 minutes in a 375 degree oven, until darkened and fragrant smelling. Remove from the oven and set aside to cool.
- Beat the butter and both sugars with an electric mixer on medium high speed for about 4 minutes, scraping down the sides of the bowl a couple of times, until the mixture is light and fluffy.
- In a small bowl, whisk the egg, egg yolk and both extracts to combine. Add to butter mixture, beating at medium speed for 1 minute, until well combined.
- Add all-purpose flour, whole wheat flour, almond flour and salt to a bowl and stir with a wire whisk to combine. Add to the butter-egg mixture and mix on low speed just until the shortbread dough comes together. Cover the dough with plastic wrap and refrigerate for at least 2 hours or up to 3 days.
- Preheat the oven to 350 degrees.
- Add the almonds to the the bowl of a food processor, and pulse until the consistency of corn meal – finely chopped, but before their oil starts releasing. Pour into a small bowl.
- Line a couple of baking sheets with parchment paper and remove the shortbread dough from the refrigerator. Shape tablespoon size pieces of dough into balls, make an indentation with your thumb in the center of each one, dip the tops in the ground almonds, and place on the baking sheets, sparking them about 2 inches apart. Fill the indentation in each cookie with 1/2 – 1 tsp of preserves.
- Bake for 14-16 minutes. When ready, the cookies will have small cracks in the tops and be set, but still soft. Let cool completely on the baking sheet.
- While they cool, make the glaze: Add the powdered sugar to a medium size bowl along with 1 tbsp milk or half and half and the almond extract. Stir until the powdered sugar is completely dissolved. If too thick to drizzle from a spoon, add up to 1 more tablespoon of milk or half and half. Drizzle over cooled cookies.
- The cookies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.