Instructions: 1. Grind the almonds until almost a powder in a food processor. Set aside.

2. In the large bowl of an electric mixer beat the butter until creamy.

Add the brown sugar and beat until completely blended, about 1 minute. Beat in the egg, egg yolk and almond extract.

3. Sift together the flour, cinnamon, nutmeg and salt. Slowly add to the creamed mixture in 3 additions, beating well after each addition, until completely blended. Scrape down the sides of the bowl occasionally. Blend in the almonds and lemon peel by hand. The dough will feel sticky; let stand 10 minutes before using.

4. Shape the dough into balls that are slightly smaller than 1 inch, as this dough will spread. Place on ungreased baking sheets. Make an indentation in the center of each with your thumb and fill with about 1/4 teaspoon of the cherry jam.

5. Bake in a preheated 350-degree oven 12 minutes. Let cool a few minutes before removing to wire racks. The cookies can be frozen with or without the jelly filling

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