0.7 cup blanched almonds and sliced coarsely chopped
0.5 cup butter softened
1 large eggs separated
1.3 cups flour all-purpose
24 servings powdered sugar sifted
2 tablespoons raspberry jam seedless
0.5 cup sugar
1 teaspoon vanilla extract
Equipment
baking sheet
oven
hand mixer
wax paper
Directions
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
Add egg yolk and vanilla, beating until blended. Stir in flour. (Dough will be crumbly but easily presses together.) Form dough into a ball; cover and chill 3 hours.
Let dough stand at room temperature 5 minutes. Shape into 24 (1") balls. Lightly beat egg white. Dip each ball into egg white; roll in almonds, pressing firmly.
Place balls 1" apart on lightly greased baking sheets. Make an indentation with your thumb in center of each cookie. Fill with about 1/4 teaspoon raspberry jam.
Bake at 350 for 15 to 17 minutes or until lightly browned.
Remove to wire racks to cool.
Cut a small circle out of wax paper to fit over jam center.
Place wax paper on jam, and dust with powdered sugar; remove wax paper circle. Repeat procedure with remaining cookies and powdered sugar.
