Chocolate Cherry Thumbprints

1. 1

   preheat oven to 350

2. 2

   spread almonds on baking sheet and toast for about 8 minutes (until fragrant, and just beginning to brown); cool to room temperature, then add to food processor with 1 tablespoon flour, until finely ground.

3. 3

   cream butter and sugar together until light and fluffy

4. 4

   whisk together flour and ground almonds; and stir into creamed butter mixture until well combined; cover and chill for at least an hour.

5. 5

   roll about 1 teaspoon of dough into a ball, and place on parchment lined baking sheet; press finger into top center of ball to create a well; repeat with remaining dough, and bake for about 15 minutes, or until just beginning to lightly brown; remove from pans to racks to cool

6. 6

   melt chocolate in a double boiler; stir in cream; and remove from heat

7. 7

   dip bottom of cookies into melted chocolate and transfer to a parchment lined baking sheet

8. 8

   when chocolate has set, carefully spoon the cherry conserve into the thumbprint well

* Per serving · 4 servings · Values may vary.

No additional tips available.