Chocolate-Almond Thumbprints

• 1-1/2 cups butter, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon salt
• 1 cup ground almonds
• 6 ounces semisweet chocolate, chopped
• 3/4 cup almond paste
• 2 cups confectioners' sugar
• 1/4 cup water
• 4 teaspoons meringue powder

1. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extract. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well.
2. Place almonds in a shallow bowl. Roll dough into 1-in. balls; roll in almonds. Place 2 in. apart on greased
3. . Using the end of a wooden spoon handle, make an indentation in the center of each. Bake at 350u0b0 for 10-12 minutes or until firm. Remove to wire racks to cool completely.
4. In a small microwave-safe bowl, melt chocolate; stir until smooth. Cool slightly. Add almond paste and beat until crumbly. Beat in the confectioners' sugar, water and meringue powder until smooth. Pipe filling into cookies, about 1-1/4 teaspoons in each. Store in an airtight container.

butter, sugar, brown sugar, eggs, almond, flour, baking cocoa, salt, ground almonds, chocolate, almond paste, sugar, water, meringue powder

Taken from www.tasteofhome.com/recipes/chocolate-almond-thumbprints/ (may not work)