Jamaretti Cookies

• 2 1/4 cups flour (spooned and leveled), plus more for work surface
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup almond paste
• 3/4 cup sugar
• 1 stick unsalted butter, room temperature
• 2 large eggs
• 1/2 cup jam (apricot, blackberry, or raspberry)
• 1 cup confectioners' sugar
• 4 teaspoons whole milk

1. 1. Whisk together flour, baking powder, salt, and cinnamon. In a food processor, pulse almond paste and sugar until smooth. Add butter and eggs and blend until smooth. Add flour mixture and pulse until dough forms. Divide into 4 equal pieces, wrap in plastic, and chill 30 minutes.
2. 2. Preheat oven to 350 degrees. On a lightly floured surface roll each piece into a 10-inch log. Transfer logs to two parchment-lined baking sheets and flatten to about 2 inches across. Bake until just dry, 12 to 15 minutes.
3. 3. Remove from oven; with the handle of a wooden spoon, make a trench down each log. Spread 2 tablespoons jam into each trench. Bake until golden brown, 8 to 10 minutes more. Let cool on sheets on wire racks.
4. 4. Whisk together confectioners' sugar and milk until smooth. Drizzle glaze over logs. Let glaze harden, 20 minutes. With a serrated knife, cut logs on the diagonal into 1-inch slices. (Store in airtight containers, up to 1 week.)

flour, baking powder, salt, ground cinnamon, almond paste, sugar, unsalted butter, eggs, blackberry, sugar, milk

Taken from www.epicurious.com/recipes/member/views/jamaretti-cookies-52573691 (may not work)