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“(from = Body + Soul Magazine Dec 2009) These are the first cookies I've met that are better the day after!!! I took these to the Rose Parade this year, make them for a college project. I just love to share them and now it's with you! Ganache is fantastic... the biggest debate is whether to put the ganache in the center (my fave, so I can see the pretty jam color but then the top is sticky & they don't stack well) ... or to put the ganache on top as the origional recipe states”
2hrs 1min
30 cookies

Ingredients Nutrition


  2. Pulse almonds and sugar in a food processor until the texture of coarse meal. Transfer to a bowl.
  3. Pulse flour and butter in food processor until the consistency of coarse meal.
  4. Add yolks and lemon juice; pulse.
  5. Add almond mixture and lemon zest and pulse until dough comes together. Remove from processor and knead once or twice to combine.
  6. Pat into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours and up to overnight.
  7. BAKING COOKIES -- 2+ hours later:
  8. Preheat oven to 350 degrees.
  9. On a lightly floured surface, roll out dough 1/4-inch thick.
  10. Using a 2-inch round cookie cutter, cut rounds and place on a parchment-lined baking sheet.
  11. Bake until golden brown on edges, about 18 minutes.(Be careful! These little discs burn fast!).
  12. Let cool.
  13. GANACHE - can me made ahead while dough in fridge or later while baking:
  14. Bring cream to a boil and pour over chocolate.
  15. Let stand 5 minutes; stir until smooth.
  16. Let cool.
  17. Whisk until thick.<~ I don't b/c I always get a weird texture.
  18. MAKING YUMMY SANDWICHES = Assembly line family time:
  19. Spread 1 teaspoon jam onto one cookie,
  20. Then sandwich with a second cookie.
  21. Spread with a bit of ganache on top.
  22. -OR-.
  23. ganache in the center & Jam on top shows the pretty jam color, but can't stack them
  24. Chill before serving.

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