Buttery, slightly chewy, and slightly crumbly almond cookies filled with jam
In a bowl, sift together the flour, baking powder, cinnamon, and salt.
In a food processor, pulse together the almond paste and sugar until smooth.
Add butter, sugar, and egg. Pulse until smooth.
Add flour mixture and pulse until dough is formed.
Divide dough into 4 equal parts, wrap each part with plastic wrap, and let rest in the refrigerator for about 30 minutes.
Preheat oven to 350F, and line two cookie sheets with parchment paper.
On a clean and smooth roll each part into a 10x1.5-inch log. Transfer the logs to the prepared baking sheets.
To shape round cookies: roll about 1 tablespoon (20g) of dough into a ball, and place it over the baking sheet.
Bake for 12 minutes, just until dry.
Using the back of a spoon, make a trench down the center of each log. Fill with 2-3 tablespoons of jam, or preserve. Return to oven for 8-10 minutes longer. Or until golden brown.
For the cookies: use the back of a measuring spoon to make a dent at the center of each cookie, fill with one teaspoon of jam, and bake for an additional 8-10 minutes.
Remove from the oven and let cool.
In a small bowl, whisk together the confectionery sugar and milk until smooth.
Drizzle glaze over logs. Once the glaze hardens cut the logs into 2" wide cookies.