Instructions: Whirl almonds in a blender or food processor until finely ground.

In a bowl, with a mixer on high speed, beat butter and sugar until fluffy. Add egg and almond extract; beat until blended. Add ground almonds and flour; beat until blended.

If using tart pans (about 2 inched wide and 3/4 inch deep; youll need about 5 dozen pans total - bake in sequence if necessary), press a 1 1/2-teaspoon portion of dough over bottom and up sides to rim of each pan (dough should be 1/4-inch thick). Set tart pans slightly apart on 10- by 15-inch baking pans (recipe makes 5 panfuls; if baking in sequence, cover unused dough lightly with plastic wrap). Fill each tart with 1/4 teaspoon jam.

If not using tart pans, shape 1 1/2-teaspoon portions of dough into balls and set about 2 inches apart on 12- by 15-inch baking sheets (recipe fills 3 sheets). With the tip of your finger or the handle end of a wood spoon, make a 1/2-inch-wide, 1/2-inch-deep indentation in the center of each ball; fill each with about 1/4 teaspoon jam.

Bake in a 350 degree oven until tarts are golden brown, 16 to 18 minutes (12 to 14 minutes in a 325 degree convection oven); if using 1 oven, switch pan positions after 8 to 9 minutes. Cool about 7 minutes on pans or sheets, then invert tart pans 1 at a time to release tarts, and set upright on racks; or, with a wide spatula, transfer jam-filled cookies from baking sheets to racks to cool. Serve warm or cool.

This recipe yields about 5 dozen.

Comments: These cookies come from Chuck Fowlers Swedish grandmother, Florence Erickson Burrows Fowler. Theyre traditionally baked in small, fluted tart pans available where specialty or Scandinavian bakeware is sold. You can also shape the dough into balls by hand, then indent them with your finger. For crisper cookies, bake unfilled, then add jam shortly before serving. If making up to 3 days ahead, cool and store airtight at room temperature; freeze to store longer.

Yield: 5 dozen

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