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1
Combine almonds and 1/2 cup sugar in processor and process until almonds are finely chopped.
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2
Mix flour, powdered sugar, baking powder and salt in medium bowl.
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3
Using electric mixer, beat butter, egg yolk and almond mixture in large bowl to blend.
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4
Beat in vanilla and almond extracts.
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5
Mix dry ingredients into butter mixture in 3 additions.
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6
Cover dough and refrigerate until firm, about 1 hour.
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7
Preheat oven to 350F.
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8
With hands, roll 1 generous tablespoonful of dough for each cookie into 1 1/4-inch-diameter ball.
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9
Place cookies on 2 ungreased baking sheets, spacing 2 inches apart.
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10
Make depression in center of each cookie with fingertip or handle of wooden spoon.
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11
Bake cookies 10 minutes.
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12
Press back of teaspoon into cookies to re-form depressions.
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13
Fill each depression with 1/2 teaspoon preserves.
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14
Continue baking cookies until light golden brown around edges and on bottom, about 8 minutes longer.
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15
Cool on baking sheets 2 minutes.
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16
Using metal spatula, transfer cookies to rack and cool completely.
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17
(Can be made 3 days ahead.
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18
Store between sheets of waxed paper in airtight container at room temperature.)
