Using a 2-inch round cookie cutter, stamp out cookies as close together as possible; transfer to the prepared baking sheets.Gather the scraps, re-roll and stamp out more cookies.
You should have a total of 48.. Bake the cookies for about 20 minutes, until golden; rotate the baking sheets from top to bottom and front to back halfway through baking.Transfer to a rack to cool..In a small saucepan, warm the jam over moderate heat, stirring, until runny, about 3 minutes.
Brush a thin layer of jam on 24 of the cookies and top with the remaining cookies..In a medium bowl, combine the almond paste with the confectioners’ sugar and knead until blended.
Roll out the almond paste 1/8 inch thick between 2 sheets of parchment paper.
Using a 2-inch round cookie cutter, stamp out 24 rounds.1 cup sour cream, at room temperature.
