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1
In a food processor, pulse together the flour, baking powder, salt and cinnamon. Set aside on a parchment-lined baking sheet.
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2
In food processor bowl, pulse together sugar and almond paste or marzipan until both combined and smooth. Combine the sugar and marzipan blend with butter and eggs and blend until smooth.
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3
Pulse in the flour, poured into a funnel formed using the parchment paper. Pulse until dough starts to form and create a ball. Divide into 4 portions, and wrap with plastic wrap. Place in fridge for 30 minutes to 1 hour.
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4
Preheat oven to 350u00b0F. On a lightly floured surface, roll each portion of dough into a 10-inch log. Place two logs at a time onto parchment-lined baking sheet. Press each log down until they are about 2 inches wide. Bake for 13-15 minutes.
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5
Remove baking sheet from oven, and with the back of a teaspoon, gently press a channel all the way down the length of the cookies. Divide your jam of choice into the channel and smooth onto cookies. Return to oven and bake another 10 minutes, or until golden brown.
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6
Place on a wire rack to cool. To cut cookies, use a serrated knife to gently saw cookies into diagonal cuts.
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7
Whisk together milk and powdered sugar, and drizzle over cookies. Serve.
