Cherry Bakewell Cookies

Ingreadient:

• 2 c. (190 g.) blanched almond flour
• 1/2 c. (60 g.) all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. kosher salt
• 1 1/2 c. (170 g.) powdered sugar
• 1/2 c. (1 stick) unsalted butter, softened to room temperature
• 2 oz. (55 g.) cream cheese, softened to room temperature
• 1 large egg
• 1 large egg yolk
• 2 tsp. almond extract
• 1/4 c. cherry jam
• 3/4 c. sliced almonds
• 1/2 c. (55 g.) powdered sugar
• 4 tsp. whole milk 

Direction

1. In a small bowl, whisk almond flour, all-purpose flour, baking powder, and salt to combine. In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), beat powdered sugar, butter, and cream cheese on medium speed until pale and fluffy. Scrape down sides of bowl. Add egg, egg yolk, and almond extract and beat to combine. Add one-third of dry ingredients and beat until just combined. Repeat in 2 batches with remaining dry ingredients. Scrape down sides of bowl, cover with plastic wrap, and refrigerate until dough is firm to the touch, about 2 hours. 
2. Meanwhile, preheat oven to 375°. Line 2 baking sheets with parchment or silicone baking mats. Freeze baking sheets 15 minutes. 
3. Using a medium cookie scoop (about 1 1/2 tablespoons), portion dough into 24 balls. Using a 1/2 teaspoon measuring spoon or small spoon, make a small well on top of each ball. Fill well with 1/2 teaspoon jam. Press 9 to 10 almonds around outside of each ball, then arrange on prepared sheets.
4. Bake until edges are golden brown, 12 to 14 minutes. Let cool completely on baking sheets.
5. In a small bowl, whisk powdered sugar and milk until combined.
6. Using a spoon or a small squeeze bottle, drizzle icing on top of cooled cookies.