Almond Thumbprint Cookies

Cooking Instructions

Pulse almonds sugar matzo cake meal and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter egg and extracts until combined well. Chill dough covered until firm about 30 minutes.

While dough chills put oven rack in middle position and preheat oven to 350°F.

Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. Roll dough into balls then chill until slightly firm about 10 minutes. Make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb index finger or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake 1 sheet at a time until tops are pale golden and undersides are golden 10 to 12 minutes. Transfer cookies to a rack and cool completely.