4tablespoonsheavy cream,plus 1-2 teaspoons more if dough is too dry
1large egg,beaten with a fork, to be used as an egg wash
Filling
1 8-ouncepackage almond paste
1/3cupgranulated sugar
2large egg whites
Approximately 1/3 cup raspberry jam
Instructions
In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar until well blended.
In another bowl, combine the flour and baking powder. On low speed, add the flour mixture to the butter and blend well. Add the yolk and cream until a moist dough forms. Wrap the dough in plastic wrap and flatten into a 1 inch thick disk. Refrigerate for approximately 1 hour.
While the dough is chilling, make the filling. In a food processor, pulse the almond paste and sugar until finely ground. Add the egg whites and mix until well combined into a thick paste.
Preheat the oven to 375 degrees Fahrenheit.
Line 2 sheet pans with parchment paper and set aside.
On a floured work surface, roll out the dough to approximately 1/8-1/4 inch thickness. Using a 3-inch cookie cutter, cut out circles, re-rolling scraps as necessary.
Using a pastry brush, lightly egg wash each circle. Place approximately 2-3 teaspoons of almond filling in the center of each circle. Place ½ teaspoon of jam on top of the almond filling but slightly off center. Fold each third of the circle inward to form a triangle, gently pressing to adhere. You should be able to see the filling in the center. Place the formed cookies onto the sheet pans, spacing approximately 1-2 inches apart.
Lightly egg wash the dough around the cookies’ edges. Bake for 14 minutes or until light brown. Cookies will firm up as they cool.