Step 1

Whisk together the all-purpose flour, almond flour and salt in a bowl.

Step 2

Beat the butter and granulated sugar in a separate bowl with an electric mixer on medium speed until fluffy, about 3 minutes. Beat in the almond extract and egg until combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated. Scrape the dough onto a piece of plastic wrap and roll into a disk or log. Refrigerate until slightly firm, about 1 hour.

Step 3

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.

Step 4

Scoop the dough into balls, each about 2 tablespoons. Place the balls on the prepared baking sheets about 2 inches apart. Press a 1/2-inch-deep thumbprint into the center of each ball.

Step 5

Bake the cookies until the edges just start to brown, 10 to 12 minutes. (For even baking, rotate the pans halfway through.) While the cookies are still warm, use the back of a teaspoon to redefine the thumbprints. Allow the cookies to cool completely.

Step 6

Place the confectioners’ sugar in a fine-mesh sieve and generously dust the cookies with the sugar. Fill each thumbprint with about 3/4 teaspoon jam. The cookies can be stored in an airtight container for up to 4 days.