Jam-Filled Mezzaluna Cookies
"While traveling in Italy with Matt Molina, Mozza pastry chef Dahlia Narvaez was inspired by all the different forms of pasta. Using a recipe Nancy Silverton taught her for a super-buttery dough, she made vanilla-scented cookies shaped like mezzaluna ("half moon") pasta and filled them with a mixed-berry jam she found in Panicale...."
INGREDIENTS
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1 1/2 cups pastry flour plus more for dusting
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2 tablespoons granulated sugar plus more for sprinkling
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1 1/2 sticks unsalted butter cut into small pieces and chilled (12 tablespoons)
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1 tablespoon pure vanilla extract
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1 large egg white
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1/2 cup seedless raspberry or blackberry jam
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1/2 cup thinly sliced blanched almonds
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Sifted confectioners' sugar
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