Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) almond extract
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (120g) almond paste or finely ground almond meal
  • 2 tbsp (30ml) peach preserves or apricot jam
  • 1 tbsp (15ml) powdered sugar
  • 1/2 tsp (2.5ml) almond extract
  • 1 cup (120g) powdered sugar
  • 1 tbsp (15ml) water or milk
  • 2 drops orange and red food coloring

Instructions:

  1. Beat the softened butter and granulated sugar until light and fluffy (about 3 minutes).
  2. Add the egg and almond extract, beating until fully incorporated and smooth.
  3. Sift in the flour, baking powder, and salt. Mix on low speed just until the flour disappears; do not overmix.
  4. In a small bowl, mash the almond paste with peach preserves, powdered sugar, and almond extract until a smooth, pipeable paste forms.
  5. Scoop about 1.5 tbsp of dough and roll into a smooth ball.
  6. Use your thumb to create a deep well in the center of the ball and pipe about 1 tsp of almond filling into the center.
  7. Gently pinch the dough edges over the filling to seal it, keeping the shape round but slightly indented at the top.
  8. Place on a parchment-lined sheet and bake at 350°F (175°C) for 12-15 minutes. Keep them pale; do not let them brown.
  9. Allow cookies to cool completely on a wire rack.
  10. Mix powdered sugar, water, and food coloring to create a thick but pourable glaze, then apply to the cooled cookies.