Suggested Jam Topping: Elderberry Ginger Pecan Jam, Fig Preserves, or Raspberry Jam.
In a large mixing bowl, using an electric hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until light and fluffy, scraping the sides of the bowl as needed.
Beat in the extract, salt, whole-wheat flour, and almond flour until well combined. 3.Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven 350ºF and line a baking sheet with a piece of parchment paper. Roll the dough into 1-inch balls and place 2 inches apart on the prepared baking sheet.
Use the back of a 1-teaspoon measuring spoon or your thumb to make an indentation in the center of each cookie. They will crack a little when pressing them down. You can either leave as is or use your fingers to repair the cracks. (Pro-tip:creating light pressure around the circumference of the dough ball with your hand in a c-shape will also help avoid cracking as you press down to make the indentation.)
Fill each cookie with about 1/2-3/4 teaspoon of jam. Bake for 10-14 minutes of just until the edges start to turn very light brown. The cookies will be very soft when you remove them from the oven but will firm up as they cool.
Let cool for 5 minutes on the pan or until firm enough to remove without breaking, then cool completely on a wire rack. Store in an airtight container at room temperature for up to 4 days.