This is a recipe for passover-appropriate cookies I adapted from one in Gourmet, April 2006.
I buy my almonds already ground into almond meal from Bob's Red Mill, carried on my local grocery shelves, though you could toast, cool and process blanched sliced almonds if you prefer. My jam of choice is St. Dalfour's Red Raspberry Pomegranate Conserve, also found at my local grocery, and delicious. Homemade, I'm sure, would be better. Maybe.
I only make this once a year, out of the best ingredients, during our Easter celebrations.
Yield: Makes about 2 dozen
Active Time: 20 min
Total Time: 1 1/2 hr
3/4 cup almond meal
2/3 cup turbinado sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
1/2 cup unsalted butter, melted and cooled slightly
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
About 2 tablespoons red raspberry pomegranate conserve (or other fruit preserves)