Servings: About 20 cookies

1 7oz tube almond paste 1 7oz tube almond paste
¾ cup powdered sugar ¾ cup powdered sugar
½ tsp grated lemon zest ½ tsp grated lemon zest
¼ tsp salt ¼ tsp salt
1 large egg white 1 large egg white
⅓ cup flour ⅓ cup flour
1 cup pine nuts 1 cup pine nuts
3 tbsp cherry jam, large pieces chopped. 3 tbsp cherry jam, large pieces chopped.

Preheat oven to 300°. Line baking sheet with parchment paper.
Break up almond paste and put in large bowl. Add sugar, lemon zest and salt. Beat with mixer on medium speed until mixture looks like fine crumbs, about 1 minute. Increase the mixer speed to medium high and beat in the egg white until very smooth, about 2 minutes. Reduce the mixer speed to low and beat in the flour until just combined.
Scoop tablespoon-size balls to dough and roll in the pine nuts to coat. Arrange 1 inch apart on pan. Press a thin wooden spoon handle into each ball to make a deep indentation in the center.
Bake until cookies are set around the edges but still soft in the center, 22 to 26 minutes. Re-indent cookies while still warm. Fill with jam. Let cookies cool completely on the pans.

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