Almond Slices + Jam Thumbprint Cookies
  1. The base ingredients make enough dough for 1 slice and 1 batch of cookies.
  1. Preheat the oven to 180℃.
  2. Line a 28 x 18 x 2.5 cm (11 x 7 x 1 inch) baking tin.
  3. To make the base, mix the flour, matzo meal, sugar and ground nuts together with a wooden spoon in a large bowl. Rub in the butter with your fingertips until you have crumbs, add the lemon zest and egg and mix until a dough is formed. This can be done in the food processor.
  4. Divide the dough into 2 pieces. Set 1 aside. On a lightly potato-floured board, roll out one piece until it is the size of the pan and place it in the prepared tin. Spread the jam all over the dough.  
  5. For the topping, using an electric mixer, combine the butter, sugar, eggs, ground nuts, matzo meal and vanilla sugar and beat until smooth and creamy. Spread the topping over the jam and scatter with the slivered almonds. Bake for 45 minutes or until golden brown. Allow to cool, and then cut into small squares.
  6. While they are baking, start the cookies.
  1. You will need a lined baking tray.
  2. Divide the dough into three, and then each piece into eight.
  3. Gently roll each piece into a smooth ball and place them on the prepared tray.
  4. Using the top of your thumb, make an indent in the top of each cookie and flatten slightly.
  5. Spoon in a little jam into each indentation.
  6. Bake for 20 minutes or until golden on the base.
  7. Makes 21 pieces almond slice and 24 jam cookies.