METHOD
Preheat the oven to 325 ° F. parchment pastry trays.
finely chop almonds with 2 tablespoons of sugar in a food processor, equipped with a metal blade, or with a chopper to nut. Put aside.
Add the grated almond paste and the remaining 1/2 cup sugar into a mixing bowl. Beat until the texture of fine breadcrumbs. This step can be done in a food processor, then poured into a bowl.
Add the butter to the almond mixture and beat until creamy. Add egg and yolk, beating well between each. Beat until the mixture is light and frothy. Mix in the vanilla extract.
Whisk flour with salt and stir in butter mixture until incorporated.
With a tablespoon of biscuit spoon, hollow out the dough and level. Shape into balls and roll balls into the reserved almond sugar composition.
Place the balls on the biscuit tray about 2 inches apart (work with one tray at a time keeping the remaining dough in the refrigerator).
Make a small hollow in the middle of each bullet with your index finger or thumb. Fill each imprint with jam, being careful not to overfill.
Cook the cookies for 13 -15 minutes or until lightly browned. Let cool on rack. Repeat until all the dough is exhausted.
TOOLS AND EQUIPMENT
Food Processor or Nut Chopper
Source: Odense
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