---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cookies
       Yield: 24 servings
       6 oz Unsalted butter
       4 oz Sugar
       4 oz Ground blanched almonds
       8 oz Unbleached all-purpose flour
       1    Egg; beaten
            Blanched sliced almonds
      12 oz Apricot or raspberry jam
       2 oz Water
            Confectioners' sugar
   PREHEAT OVEN TO 325F. Beat the butter until light and soft, then beat in
   the sugar. Continue beating until very light. Stir in the almonds, then the
   flour. Scrape dough onto a piece of plastic wrap, flatten and wrap. Chill
   until firm, about 1 hour. Flour dough and surface very lightly and roll
   dough 1/4-inch thick. Cut into 3-to-4-inch rounds with a fluted cutter.
   Transfer to paper-lined pans and cut a 1-inch opening in half the rounds
   with a plain cutter. Paint the cut rounds with beaten egg and strew with
   the sliced almonds. Bake the bases about 15 minutes, keeping them very
   pale. Cool the bases. Combine the jam and water and bring to a boil over
   medium heat, stirring occasionally. Strain into another pan and simmer the
   glaze until sticky. Sift confectioners' sugar over the almond-coated bases.
   Paint the others with the glaze and adhere the sugared bases to them. Fill
   in the openings with more glaze.