"A sweet and tart cookie bound to keep you wanting more."


  2 cups all-purpose flour
  1/2 teaspoon salt

  1 1/2 cups slivered almonds (6 oz.)
  2/3 cup granulated sugar, divided
  1 cup (2 sticks) unsalted butter, softened
  1 1/2 teaspoons pure vanilla extract
  2 large eggs, separated
  1/3 cup sliced or slivered almonds, finely chopped, for garnish
  3/4 cup E. Waldo Ward's Pomegranate Jelly
  Confectioners' sugar, for garnish  


1Preheat oven to 350 degrees F. Line baking sheets with parchment paper or leave ungreased.

Combine flour and salt in a bowl; set aside.

3Combine almonds and 1/3 cup of sugar in a food processor fited with a metal blade. Pulse until finely ground. (Be careful not to grind into a paste).

4Combine butter and remaining sugar in a mixing bowl. Cream together until light and fluffy. Add ground almond and sugar mixture. Mix to combine. Add vanilla and egg yolks. Mix to combine. Mix in flour.

5Roll dough into walnut-size balls and place 2 inches apart on baking sheets. Dip your thumbs in flour to use to make a deep indentation in the center of each cookie.

6Whisk egg whites to lossen them and then brush outside of each cookie with egg white. Scatter a few chopped almonds on outer edge of each cookie if desired. Fill each center with 1/2 teaspoon of jelly.

7Bake until edges are golden brown, 15-18 minutes. Remove from oven. If needed, immediately add another 1/4 tsp of jelly to each cookie. Let stand for 3 to 4 minutes. Transfer to cooling racks with a thin metal spatula. Dust with confectioners' sugar.

Makes 4-5 dozen cookies