Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the orange zest, almond extract, and salt, and mix until well combined. Gradually add the flour, mixing until the dough forms a soft, smooth ball.
Shape the Cookies:
Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb (or the back of a spoon) to create a small indentation in the center of each cookie.
Make the Almond Filling:
In a small bowl, combine the almond butter (or ground almonds), powdered sugar, honey, and almond extract. Stir until smooth and creamy.
Fill the Thumbprints:
Spoon a small amount of the almond filling into each thumbprint indentation, filling it almost to the top. Be careful not to overfill, as the filling may spill during baking.
Bake the Cookies:
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Add the Jam:
Once the cookies are cool, spoon a small amount of orange marmalade (or your preferred jam) into the center of the almond-filled thumbprint. Gently press to create a small dome of jam.
Serve and Enjoy:
Once the jam is set, serve these cookies with a cup of tea or coffee, and enjoy their zesty, nutty flavor with each bite!
Serving and Storage Tips:
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