Preheat the oven to 325 degrees F and line a baking sheet with parchment.

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla and almond extracts and continue to beat until incorporated.

Add the flour, salt, and ¼ cup finely chopped almonds; mix until a dough forms.

Scoop mounds of dough and then roll into a ball. I like to use a 1½ tablespoon cookie scoop but 2 spoons work fine too. Dredge the dough ball in the remaining ¼ cup finely chopped almonds before placing them on the prepared baking sheet, about 2 inches apart.

Using the handle of a wooden spoon (or your thumb) press into the center of each cookie to form an indentation.

Bake the cookies for 15 to 17 minutes, or until the edges of the cookies just begin to brown. Adjust baking time according to how large the cookies are.

Once baked, remove from the oven, and press the back of a spoon into the indentations if needed. While still warm, spoon preserves into the thumbprints or indentations in the cookies. Let cool.