1 cup (2 sticks) butter, softened
1 cup sugar
2 egg yolks
2 tsp grated lemon peel (optional)
1 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
2 1/2 cups all-purpose flour
1 1/4 cups toasted slivered almonds, chopped, divided
No-stick cooking spray
1/2 cup apricot or raspberry preserves
Powdered sugar (optional)
In mixer bowl, beat together butter and sugar until creamy. Add egg yolks, lemon peel (if desired), vanilla, almond extract and salt; beat well. Mix in flour and 1/4 cup of the almonds until blended. Gather into a ball; cover and refrigerate 1 hour.
Heat oven to 375 degrees. Lightly coat baking sheet with no-stick cooking spray or line with parchment paper. Shape dough to form 1-inch balls; roll into remaining 1 cup almonds to coat lightly. Place 2 inches apart on baking sheet. Using your thumb or a wooden spoon handle, make a depression in each cookie. Fill each with scant 1/2 teaspoon preserves.
Bake 20 to 25 minutes or until golden brown. Cool on baking sheet 5 minutes; sprinkle with powdered sugar, if desired. Transfer to wire racks; cool completely. Store in airtight container.
Source: Almond Board of California