Combine flour and spices. Beat butter and 1 cup sugar in large bowl with mixer until blended. Add egg yolks; mix well. Gradually beat in flour mixture. Add nuts; mix well. Divide dough in half. Shape each half into ball; flatten slightly. Wrap individually in plastic wrap. Refrigerate 1 hour.
Heat oven to 350ºF. Roll out 1 dough piece on lightly floured surface to 1/8-inch thickness; cut into 24 rounds with 2-1/2 inch cookie cutter, rerolling dough scraps as necessary. Transfer to baking sheets. Use 1-inch round cookie cutter to cut out centers from 12 rounds. Repeat with remaining dough.
Bake 10 to 12 min. or until edges are golden brown. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Spread jam over whole cookies. Use fine-mesh strainer to evenly sprinkle 1 Tbsp. of the remaining sugar over remaining cookies; place, sugar sides up, over jam-topped cookies.
Melt chocolate as directed on package. Beat cream cheese with mixer until creamy. Beat in chocolate, then remaining sugar until light and fluffy. Spoon heaping teaspoon of the chocolate mixture onto center of each cookie. Let stand 10 min. or until chocolate is firm.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
How to Store
Store cookies in airtight containers at room temperature.
How to Grind Almonds
Use pulsing action to process almonds in food processor until finely ground.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.