Toasted Almond Cherry Shortbread Thumbprints

Steps

1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment.
2. Toast the almonds on a dry baking sheet in the oven for 8 to 10 minutes until fragrant, then cool for 10 minutes. Grind half the almonds finely in a food processor and chop the remaining half coarsely; keep them separate.
3. Make the filling: in a small pot, simmer the raisins, cherries, granulated sugar and lemon juice over medium-low heat for 10 to 12 minutes, mashing, until thick and jammy. Cool.
4. In a large bowl, beat the butter, powdered sugar and almond butter until creamy, about 2 minutes. Beat in the vanilla and salt.
5. Add the flour and the finely ground almonds and mix on low just until a soft dough forms. Chill the dough for 15 minutes.
6. Roll the dough into 12 balls. Dip each ball in the egg white, then roll it in the coarsely chopped almonds and set it on the lined sheet.
7. Press a deep thumbprint into the center of each ball and fill each with the cherry-raisin filling, dividing it evenly among the 12 cookies.
8. Bake for 20 to 24 minutes until the edges are golden.
9. Cool on the sheet for 10 minutes, then move to a rack to cool completely, about 20 minutes.