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1
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake until slightly darkened, about 10 minutes; let cool completely.
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2
Transfer to a food processor and pulse until finely ground.
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3
Add the flour and pulse to combine.
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4
Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.
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5
Add 1/2 cup confectioners' sugar, the vanilla and almond extracts, and salt and beat until combined.
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6
Reduce the mixer speed to low; add the flour mixture and beat until just incorporated.
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7
Cover and refrigerate until slightly firm, about 30 minutes.
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8
Meanwhile, combine the dried cherries, amaretto and 1 tablespoon water in a small microwave-safe bowl and microwave 30 seconds; set aside until the cherries are plump, about 20 minutes.
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9
Scoop out a tablespoonful of dough, press a dried cherry into the center, then shape the dough into a ball, enclosing the cherry.
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10
Repeat with the remaining dough and cherries and arrange about 1 inch apart on 2 ungreased baking sheets.
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11
Bake, switching the position of the pans halfway through, until lightly golden on the bottom, 15 to 20 minutes.
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12
Put the remaining 1 cup confectioners' sugar in a large shallow bowl.
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13
Let the cookies cool 5 minutes on the baking sheets, then carefully transfer to the bowl with the sugar and gently toss.
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14
Transfer to racks to cool completely, then toss in the sugar again.
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15
Photograph by Johnny Miller
