Chocolate Cherry Thumbprints

• 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)

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

flour, almonds, butter, sugar, dark chocolate, heavy whipping cream, conserve

Taken from food52.com/recipes/2277-chocolate-cherry-thumbprints (may not work)