Literally macaroons cut in the inimitable backward-speak of German that makes us love it so, or macaroon jam slices, if you are relying on Sharon Tyler Herbst for translation. These cookies are, according to Ms. Herbst, the quickest and easiest to make of the recipes she provides in The Joy of Cookies. She neglected to mention they may also be the stickiest with which to work. She credits the four basic ingredients for their ease, which is odd as I count five, not including the jam: ground almonds, sugar, egg white, salt, and almond extract.
The recipe is of Austrian origin, and the fragrance of almonds and apricots take me straight back to Vienna in 1980 and a summer day with new friends, searching for and finding, and then lingering for a very long time in a café we had read of in our fat copies of Let’s Go Europe. There we enjoyed a wickedly, delicious coffeecake redolent with apricots and almonds.
Too bad Bruce and Kate are not fans of apricot, which is the traditional jam for these, although Ms. Herbst does suggest others will do. I would bake them again, but if I do my family would prefer a different fruit.