Whisk together 1 cup of all-purpose flour and ½ teaspoon of sea salt until well combined.

In a stand mixer, beat together ½ cup of unsalted butter and ½ cup of granulated sugar until airy and pale.

Add 1 teaspoon of pure vanilla extract and ½ teaspoon of almond extract to the butter-sugar mixture and beat until fully incorporated.

Gradually add the flour mixture to the creamed butter mixture, mixing until just combined.

Scoop rounded portions of dough and roll them into balls, placing them on a baking sheet 2 inches apart.

Press down in the center of each dough ball to create an indentation.

Spoon about 1 teaspoon of jam into each indentation.

Preheat oven to 350°F (175°C) and bake for about 12-15 minutes.

Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.