In a bowl, sift together flour, ground almonds and salt, and set aside.
In another bowl, cream together butter and confectioners sugar, then incorporate vanilla and almond extracts.
Add the flour, ground almonds and salt, and slowly beat until a very soft dough is formed.
Wrap the dough with plastic paper and put it in the fridge for 2 hours.
Preheat the oven at 170°C.
Take the dough out of the fridge and make small spheres.
Place the spheres on a previously greased mold and push them down a little, trying to leave some space as a hole to put the jam in.
Place a good portion of marmalade on each cookie and bake for 20 min. or until they start to turn golden brown.
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