CINNAMON-HONEY JAM THUMBPRINTS

Total: 30 minutes

1 cup blanched sliced almonds, plus 1/2 cup crushed
18 low-sodium saltine crackers
1/2 tsp ground cinnamon
3 Tbsp plus 1 tsp honey
1 1/2 tsp pure vanilla extract
1/4 cup raspberry or apricot preserves

1. Process the sliced almonds, crackers, and cinnamon in a food processor until finely ground. Stop the processor and add the honey and vanilla. Pulse until the mixture begins to come together into large pebbles. Check the dough's consistency—it should hold together when squeezed (if too crumbly, add a little water). Transfer dough to a bowl.

2. Roll rounded tablespoons of dough and press the bottoms into the crushed almonds. Place each dough ball on a work surface, make an indentation with your finger, and spoon 1/2 tsp preserves into the center. (Make ahead: Store in an airtight container at room temperature for up to 2 days. These cookies become firmer and drier as they sit.)

Makes 20 cookies.