1

Pulse almonds in food processor until finely chopped. Whisk together ¼ cup of almonds, the flour, ginger, baking soda, and salt in medium bowl; reserve remaining almonds in shallow bowl.

2

With electric mixer on medium-high speed, beat granulated sugar, brown sugar, and butter in large bowl until light and fluffy. Add egg and almond extract; beat until mixed well. Reduce mixer speed to low. Stir in flour mixture until just combined. Cover and refrigerate until dough is firm, at least 3 hours or up to overnight.

3

Preheat oven to 350°F. Line two large baking sheets with parchment paper.

4

Scoop dough by teaspoonfuls and roll into 48 balls (about 9 gm each); gently roll in reserved chopped almonds until coated. Place about 2 inches apart on prepared baking sheets.

5

Bake 5 minutes. Remove pans from oven and, using end of wooden spoon, make small indentation in center of each cookie. Return cookies to oven and bake until lightly browned and set, about 4 minutes longer. Remove from oven and fill each cookie with ¼ teaspoon marmalade. Transfer to wire racks and let cool completely.

6

Per serving: 1 cookie