3/4 C butter, at room temperature
3/4 C organic granulated sugar
2 egg yolks
2 C white whole wheat flour
1/2 C ground almonds
zest and juice from one blood orange
Preheat the oven to 325 degrees. In a large mixing bowl, cream the butter and sugar until light and fluffy. Blend in the egg yolks until incorporated. Stir in the flour and ground almonds until a flaky dough is formed. Add in the zest and juice, gently working the dough until it forms a ball.
Pinch off pieces of dough and form into small balls, about the size of a walnut in its shell. Place each ball onto the baking stone or baking sheet, pressing a "thumbprint" into the center of each and slightly flattening. (The cookies will not spread, so make them the size that you want!) Add about 1/2 t to 1 t of whatever jam or jelly you have on hand to each thumbprint and bake until golden brown, about 20 minutes. Let cookies cool for several minutes on the sheet before transferring to a wire cooling rack to cool completely.