You absolutely have to try these cookies, they're so good!

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Stir in the almond extract.
Gradually add the all-purpose flour and salt, mixing until well blended.
Fold in the almond flour until the dough comes together. Scoop out heaped tablespoon-sized portions of dough and roll them into balls.
Place the balls on the prepared baking sheet and gently press a thumb into the center of each to make a well.
Fill each well with a small spoonful of raspberry jam.
Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are lightly browned.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and milk until smooth to make a glaze.
Pour the glaze over the cooled cookies and let it set before serving.

Variations and Tips
For those who aren't fans of raspberry, you can substitute strawberry or apricot jam for a different flavor profile. To make them gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour. If you want to add a little extra texture, you can roll the dough balls in crushed almonds before pressing your thumb into them. For a chocolatey touch, drizzle melted chocolate on top instead of frosting.