| 1 | Preheat oven to 325°F. |
| 2 | Beat the butter until light and soft, then beat in the sugar. |
| 3 | Continue beating until very light. |
| 4 | Stir in the almonds, then the flour. |
| 5 | Scrape dough onto a piece of plastic wrap, flatten and wrap. |
| 6 | Chill until firm, about 1 hour. |
| 7 | Flour dough and surface very lightly and roll dough ?inch thick. |
| 8 | Cut into 3-to-4-inch rounds with a fluted cutter. |
| 9 | Transfer to paper-lined pans and cut a 1-inch opening in half the rounds with a plain cutter. |
| 10 | Paint the cut rounds with beaten egg and strew with the sliced almonds. |
| 11 | Bake the bases about 15 minutes, keeping them very pale. |
| 12 | Cool the bases. |
| 13 | Combine the jam and water and bring to a boil over medium heat, stirring occasionally. |
| 14 | Strain into another pan and simmer the glaze until sticky. |
| 15 | Sift confectioners" sugar over the almond-coated bases. |
| 16 | Paint the others with the glaze and adhere the sugared bases to them. |
| 17 | Fill in the openings with more glaze. |
| 18 | Nick malgieri - prodigy guest chefs cookbook |
