Chocolate Thumbprint Cookies

Ingredients

• 0.5 teaspoon almond extract pure
• 4 tablespoons butter at room temperature ()
• 16 ounce chocolate frosting dark
• 2.5 cups graham cracker crumbs 
• 1 cup very ground almonds finely
• 48  chocolate kiss candies (recommended: Hershey's)

Equipment

• food processor
• bowl
• baking sheet
• hand mixer
• pie form

Directions

1. Pulse almonds in a food processor until very finely ground, like coarse sand.
2. Pour ground almonds into a pie pan or other shallow bowl and set aside. Beat chocolate frosting and butter in large bowl with a hand mixer until well blended. Stir in graham cracker crumbs and almond extract. Shape chocolate mixture into 1-inch balls.
3. Roll each ball in almonds to coat.
4. Place balls on a cookie sheet. Using your finger, make a deep indentation in the center of each ball. Fill the indentations with chocolate kiss candies. Refrigerate for 30 minutes, or until cold.