Preparation

• In a mixing bowl whisk together flour and salt, set aside. Add almonds to a food processor and process until finely ground to tiny bits, set aside.
• In the bowl of an electric stand mixer set with the paddle attachment cream together butter and ½ cup powdered sugar until combined and smooth. Mix in almond extract.
• Slowly add in flour mixture and mix just until combined. Mix in ground almonds, folding with a spatula as needed to gather them from the bottom of the mixing bowl.
• Scoop dough out ½ tablespoon at a time. Shape the ½ tablespoon dough into a ball then make a fairly deep indention with your finger or thumb. Add ½ teaspoon of the jam.
• Scoop out another ½ tablespoon of cookie dough and shape into a ball. Make an indentation in that piece then gently place that indented dough ball over the jam filled dough ball. Gently bring some of the dough down on the sides to seal the dough ball.
• Transfer to a plate. Repeat with remaining dough, leaving space between dough balls on plates to chill evenly.
• Transfer dough balls to refrigerator and chill 1 hour 30 minutes. Preheat oven to 375 degrees during last 15 minutes of chilling.
• Transfer cookies to a baking sheet spacing them 2-inches apart.
• Bake in preheated oven until set, about 11 - 13 minutes.
• Remove from oven and allow to cool several minutes, then while they are still warm roll cookies in remaining powdered sugar.
• Transfer them to a wire rack to cool completely, then roll once more in powdered sugar.