6 tablespoons unsalted butter, softened
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1/4 teaspoon almond extract
1/4 teaspoon salt
1 large egg, separated
1 cup all purpose flour
1/2 cup finely chopped almonds, toasted
1/4 cup strawberry jam
Heat oven to 350 degrees F. Coat a large cookie sheet with cooking spray.
In a large mixing bowl, using a mixer on medium speed, beat butter, sugar, lemon juice, lemon zest, almond extract and salt until creamy and well combined - about 1 minute. Beat in egg yolk (reserving white) until combined. Reduce mixer speed to low and beat in flour until just combined.
Whisk egg white in a small bowl. Roll cookie dough into balls, roll in egg white, followed by ground almonds. Place on cookie sheet. Press a thumbprint into each ball. Place a tiny spoonful of jam into each thumbprint. Bake 12-15 minutes or until firm and light golden. Transfer to wire racks to cool.
Makes about 16 cookies