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 dough into a ball then make a fairly deep indentation with your finger or thumb. Add ½ teaspoon of the jam.

Scoop another ½ tablespoon of cookie dough, make an indentation and gently place it over the jam-filled dough ball to form one round ball. Seal the edges.

Repeat with remaining dough and chill for 1 hour 30 minutes.

Preheat oven to 375 degrees during the 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, allow to cool for several minutes, then roll in powdered sugar.

Transfer them to a wire rack to cool completely and roll once more in powdered sugar.