Ingredients;
Serves 48, 1 cookie per serving
2/3 C marcona almonds
1 1/4 C all-purpose flour
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp salt
1/3 C sugar
1/4 C light brown sugar, packed
6 Tbsp unsalted butter, softened
1 large egg
1/2 tsp almond extract
1/3 c orange marmalade
Directions:
Preheat oven to 350 F degrees. Line two baking sheets with parchment paper.
Pulse almonds in a food processor until finely chopped.
In a small bowl, combine 1/4 C almonds, flour, baking soda, ginger, and salt. Set aside remaining almonds.
In a large bowl, using an electric mixer, cream sugar, brown sufar, and butter.
Add egg and almond extract. Beat until fluffy.
Beat in flour mixture until just combined. Chill mixture for several hours or overnight.
Scoop a tsp of dough and roll into balls. Roll each ball in reserved chopped almonds.
Place on baking sheets and bake for 5 minutes.
Remove pans from oven and using the end of a wooden spoon, press a small indentation in the center of each cookie.
Return pans to oven and bake until lightly browned and set, 4 to 5 minutes more.
Remove from oven and fill each cookie with 1/4 tsp marmalade.
Let cool.
