Preheat the oven to 325° F.  Line a baking sheet with parchment paper and set aside.

Separate 5 egg whites into a mixing bowl and add a pinch of salt

Using an electric mixer, beat the egg whites until stiff peaks form.

In a separate bowl, whisk together the almond flour and 1 1/2 cups of granulated sugar.

You'll fold the almond flour and sugar into the egg whites in thirds.

Fold 1/3 of the almond flour mixture into the egg whites with a spatula.

Add the vanilla extract and almond extract to the almond flour and egg whites, gently folding it in.

Add the 2nd third of the almond flour to the egg white mixture and fold gently with a spatula until combined.

Add the remaining almond flour to the egg white mixture and fold until incorporated.  At this point, the dough will have a thick almond paste-like texture.

Place 1/2 cup granulated sugar in a bowl and 1/2 cup powdered sugar in a separate bowl.

Using a cookie scoop, or a spoon, scoop out 1 tablespoon of dough and place it into the granulated sugar bowl.  Roll the dough to coat with the granulated sugar, then form it into a round ball and flatten slightly.

Roll the round biscuit into the powdered sugar, then place it onto the parchment-lined baking sheet, pressing down slightly to flatten the cookies.   Repeat until all cookies are ready to bake.

With a 1/2 teaspoon measuring spoon, gently press an indentation into the center of the cookies for the jam.

Place 1/4 teaspoon - 1/2 teaspoon of jam in the center of each cookie.

Bake in a 325° F oven for 22 minutes.