Beat butter and sugar until creamy. Mix in extract, flour and salt. Chill 30 minutes.

Heat oven to 350°F. Line two sheets. Roll dough into 24 balls.

Arrange 2 inches apart. Press a well into each; fill with jam and sprinkle with almonds.

Bake 12–14 minutes until edges turn lightly golden. Cool on sheets 5 minutes; transfer to a rack.