Almond cookies "Snowballs" with cherries

Ingredients:

• 3/4 cup raw almonds (with skins)
• 1 and 1/4 cups premium flour
• 165 g unsalted butter, room temperature
• 1.5 cups powdered sugar
• 1 tsp vanilla extract
• 0.5 tsp almond extract
• 1/4 teaspoon salt
• 1/4 cup dried cherries
• 3 tbsp. l. Amaretto liqueur

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Place the almonds on a rimmed baking sheet and roast until slightly darkened, about 10 minutes; let cool completely. Transfer to a food processor and pulse until finely ground. Add the flour and pulse to combine.
2. In a large bowl, beat the butter with a mixer on medium-high speed until fluffy, 3-5 minutes. Add 1/2 cup powdered sugar, vanilla and almond extracts, and salt and beat until smooth. Reduce mixer speed to low; add the flour mixture and knead until smooth. Cover and refrigerate until the dough firms up slightly, about 30 minutes.
3. Meanwhile, combine the dried cherries, Amaretto, and 1 tablespoon water in a small microwave-safe bowl and microwave for 30 seconds; set aside to plump up, about 20 minutes.
4. Scoop 1 tablespoon of dough, press a cherry into the center, then form the dough into a ball with the cherry inside. Repeat with the remaining dough and cherries and place the balls on two ungreased baking sheets, spacing them about 2 cm apart.
5. Bake, rotating the baking sheets halfway through, until lightly golden brown on the bottom, 15-20 minutes. Sprinkle the remaining 1 cup powdered sugar into a large, shallow bowl. Let the cookies cool on the baking sheets for 5 minutes, then carefully transfer them to the bowl with powdered sugar and gently roll them in. Transfer them to wire racks and let them cool completely, then roll them in powdered sugar again.