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1
Sift the flour, cocoa powder, and baking powder into a mixing bowl and set aside.
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2
Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
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3
Add the sugar and mix on medium-high speed until smooth, about 1 minute.
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4
Scrape down the sides and bottom of the bowl with rubber spatula halfway through mixing to ensure that the butter and sugar are well mixed.
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5
Add the egg and mix until combined.
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6
Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
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7
Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds.
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8
Add the amaretto and then the remaining flour, mixing after each addition until just combined.
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9
Scrape down the sides and bottom of the bowl to ensure the flour is fully incorporated.
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10
Remove the dough from the bowl and wrap it in plastic wrap.
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11
Let it chill in the refrigerator for at least 1 hour or up to 3 days.
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12
While the dough is chilling, preheat the oven to 350 F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
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13
Remove the chilled dough from the refrigerator and scoop or roll it into balls about 1 tablespoon in size.
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14
Place the balls of dough about 1 inch apart on the prepared pans.
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15
Using your thumb or the back of a teaspoon measure, make a deep depression in each cookie (more than halfway down through the dough).
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16
Place the sheet pans in the freezer for 15 minutes (this will help the cookies maintain their thumbprint shape while baking).
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17
Bake for 12 to 15 minutes, rotating the pans once halfway through.
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18
The dough will spread a little, causing the depressions to lose their shape somewhat.
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19
When the cookies are firm around the edges and just a little soft in the center, remove them from the oven.
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20
Immediately use a teaspoon measure to reinforce the thumbprint depressions and let the cookies cool to room temperature on the pans.
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21
While the cookies are baking and cooling, prepare the ganache filling.
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22
Combine the chocolate, heavy cream, and amaretto in a mixing bowl and heat over a double boiler.
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23
Stir constantly with a rubber spatula or wooden spoon until the chocolate is fully melted and the ingredients have completely combined.
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24
Set it aside to cool slightly, about 10 minutes.
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25
When the ganache is cool enough that it is no longer runny, spoon it into the depressions of each cookie and top immediately with a sliced almond.
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26
Let the ganache set at room temperature for about 30 minutes.
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27
Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 4 days.
