1 1/2 sticksunsalted butterroom temperature 3/4 cup
1/2 cupassorted jams, such a apricot, cranberry, cherry, and blueberryseparately whisked until smooth
1. Finely grind almonds in a food processor. Preheat oven to 350 degrees. In a large bowl, whisk together ground almonds, flour, sugar, salt and almond extract. Cut in butter using a pastry blender or 2 forks until completely incorporated.
Working directly on parchment- lined baking sheets, firmly press 2 tablespoons dough into the bottom of a 2 1/2 inch round cookie cutter; then gently cutter to leave dough on parchment. Repeat, spacing cookies evenly on sheets, until you've made 24 rounds. Dollop 1 teaspoon jam into the center of each round, alternating flavors. Sprinkle 1 tablespoon of remaining dough around border of each cookie.
Bake cookies, rotating sheets halfway through, until golden brown at the edges, about 24 minutes. Transfer cookies on sheets to wire racks and let cool completely. (Cookies can be stored in an airtight container at room temperature fro up to 2 days).