- 1/2 cup (1 stick) unsalted butter
- 1/3 cup sugar
- 2 egg yolks
- 1 1/4 cups all-purpose flour
- 1/4 cup semisweet chocolate chips
- 2 tablespoons all-purpose flour
- 1 egg white, lightly beaten
- 1/2 cup sliced almonds, coarsely chopped
- About 2 tablespoons apricot or raspberry jam
Preheat oven to 350 degrees F. Line cookie sheets with baking parchment or buttered foil.
Melt chocolate chips in a microwave or in the top of a double boiler over warm water, stirring occasionally. Remove from heat. Stir in 2 tablespoons flour.Remove dough from refrigerator. If it is still sticky, sprinkle with a little flour and knead until it is incorporated. Divide dough in half. Mix half of the dough with the cooled chocolate mixture. Now knead the two doughs together lightly so that dough looks marbled.
Break off small pieces of dough and roll into 3/4- to 1-inch balls. Press your thumb or a finger lightly into the top of each ball, making a depression in the cookie. Brush each cookie with egg white and roll in almonds, gently pressing almonds around the side of each cookie. Set cookies about 2 inches apart on cookie sheets.
Bake in the center of the oven for about 14 to 15 minutes, or until cookies look firm and are golden on the bottom. Fill each cookie with a small amount of jam.
Cool cookies 2 minutes on cookie sheets, then remove to wire racks to cool completely.
Freeze: Yes
Mail: No; they're too fragile