Don’t worry: These cookies only look like slices of mortadella, getting their slightly chewy texture and marzipan flavor from almond paste and almond extract. It joins the tradition of fashioning “sausage” cookies, from chocolate kolbasa in Eastern Europe to the salami cookie that Brooks Headley has served at Superiority Burger in New York. Freeze-dried strawberries give them color and fruity contrast, and the dough comes together easily in a food processor, making it a one-bowl endeavor.
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