Raspberry-Almond Crumb Cookies

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Martha Stewart


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1 1/2 cups very finely ground blanched almonds (5 1/4 ounces)

1 3/4 cups all-purpose flour

3/4 cup sugar

1/4 teaspoon salt

14 tablespoons (1 3/4 sticks) unsalted butter, room temperature

1/2 cup plus 2 tablespoons seedless raspberry jam

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