Almond Pomegranate Thumbprint Cookies

This is a recipe for passover-appropriate cookies I adapted from one in Gourmet, April 2006. 

I buy my almonds already ground into almond meal from Bob's Red Mill, carried on my local grocery shelves, though you could toast, cool and process blanched sliced almonds if you prefer.  My jam of choice is St. Dalfour's Red Raspberry Pomegranate Conserve, also found at my local grocery, and delicious. Homemade, I'm sure, would be better. Maybe.

I only make this once a year, out of the best ingredients, during our Easter celebrations.   

Yield: Makes about 2 dozen Active Time: 20 min Total Time: 1 1/2 hr 3/4 cup almond meal 2/3 cup turbinado sugar 2/3 cup matzo cake meal 1/4 teaspoon salt 1/2 cup unsalted butter, melted and cooled slightly 1 large egg, lightly beaten 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract About 2 tablespoons red raspberry pomegranate conserve (or other fruit preserves) Whisk together almond meal, matzo cake meal, and salt.   Add 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 parchment paper on 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 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.