Shortbread Cookies with Warm Apples and Jam

• 13 cup almonds, ground to a fine powder
• 1/4 cup sugar
• 2 egg yolks
• 13 cup (3 ounces) unsalted butter, softened
• 1 cup bleached flour
• 1 tablespoon unsalted butter
• 4 tart cooking apples, peeled, cored, cut into thin slices
• 1 tablespoon sugar
• Fruit jam

1. In food processor blend ground almonds, sugar and yolks.
2. Add butter and flour and process until well blended.
3. Remove dough and shape into 6-by-2-inch roll.
4. Refrigerate in plastic wrap for 24 hours.
5. Preheat oven to 375 degrees.
6. Roll cookie dough into 1/4-inch thickness, then cut into 18 rounds 2 1/2 inches in diameter.
7. Place on baking sheet and bake for 10 minutes, or until golden.
8. Prepare apple slices while cookies are baking.
9. Melt tablespoon of butter in medium-size skillet over moderate heat.
10. Add apples and sugar and cook, stirring occasionally, just until slices are cooked through, about 10 minutes.
11. To serve, place 3 warm cookies on each plate, top with portion of apples and serve immediately with pot of jam.

almonds, sugar, egg yolks, unsalted butter, bleached flour, unsalted butter, cooking apples, sugar, fruit jam

Taken from cooking.nytimes.com/recipes/2292 (may not work)