Directions
Step 1
In a medium bowl, whisk collectively the flour, almonds, and salt.
Step 2
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high till gentle and fluffy, about 2 minutes. Beat within the egg yolks, adopted by the vanilla and almond extracts, and blend till mixed, scraping down the edges of the bowl as wanted. Flip the velocity to low and progressively add the flour-almond combination, mixing simply till no white streaks stay. Collect the dough right into a ball, wrap in plastic, and refrigerate till agency, at the very least half-hour, or as much as 7 days.
Step 3
Place racks within the higher and decrease thirds of the oven and preheat to 350°F. Roll the dough into 1-tablespoon balls and switch to parchment-lined baking sheets, spacing at the very least 1 inch aside. Utilizing your thumb or the again of a spherical measuring spoon, make an indentation within the middle of every ball. (Use your fingers to easy any cracked edges.) Fill every Âcookie with 1 teaspoon of the marmalade.
Step 4
Bake, switching racks and rotating the baking sheets midway by, till gentle golden brown, 12–quarter-hour. Put aside to chill barely, then switch the cookies to a wire rack to chill utterly earlier than serving. (The cookies will hold in an hermetic Âcontainer for as much as 5 days.)
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In a medium bowl, whisk collectively the flour, almonds, and salt.
-
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high till gentle and fluffy, about 2 minutes. Beat within the egg yolks, adopted by the vanilla and almond extracts, and blend till mixed, scraping down the edges of the bowl as wanted. Flip the velocity to low and progressively add the flour-almond combination, mixing simply till no white streaks stay. Collect the dough right into a ball, wrap in plastic, and refrigerate till agency, at the very least half-hour, or as much as 7 days.
-
Place racks within the higher and decrease thirds of the oven and preheat to 350°F. Roll the dough into 1-tablespoon balls and switch to parchment-lined baking sheets, spacing at the very least 1 inch aside. Utilizing your thumb or the again of a spherical measuring spoon, make an indentation within the middle of every ball. (Use your fingers to easy any cracked edges.) Fill every Âcookie with 1 teaspoon of the marmalade.
-
Bake, switching racks and rotating the baking sheets midway by, till gentle golden brown, 12–quarter-hour. Put aside to chill barely, then switch the cookies to a wire rack to chill utterly earlier than serving. (The cookies will hold in an hermetic Âcontainer for as much as 5 days.)
