Chocolate Cherry Thumbprints

Ingredients

• 1
  
  cup flour, plus 1 Tablespoon, divided
  
• 1
  
  cup almonds
  
• 1/2
  
  cup butter, at room temperature
  
• 1/4
  
  cup sugar
  
• 4
  
  ounces good quality dark chocolate, chopped
  
• 1
  
  tablespoon heavy whipping cream
  
• 1/2
  
  cup Morello cherry conserve (or other cherry preserves)
  

Directions

1. preheat oven to 350
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. cream butter and sugar together until light and fluffy
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. 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. melt chocolate in a double boiler; stir in cream; and remove from heat
7. dip bottom of cookies into melted chocolate and transfer to a parchment lined baking sheet
8. when chocolate has set, carefully spoon the cherry conserve into the thumbprint well