Source: One Cake Two Cake
Chocolate Almond Thumbprint Cookies
adapted from Smitten Kitchen
3/4 cup sliced almonds (or hazelnuts), toasted and cooled
2/3 cup sugar
1 cup plus 1 tablespoon flour
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 large egg, lightly beaten
1 teaspoon vanilla extract
Chocolate chips (I recommend bittersweet or semisweet)
Pulse almonds, sugar, flour, 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 extract until combined well. Chill dough, covered, until firm, about 30 minutes.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Drop level tablespoons of dough 1 inch apart onto baking sheets. Roll dough into balls, then chill until slightly firm, about 10 minutes.
Press 2 or 3 chocolate chips firmly into the top of each ball of cookie dough and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes. Be careful not to overbake. Transfer cookies to a rack and cool completely.