Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Mix in the almond extract until fully blended.

Gradually blend in the all-purpose flour and salt until a soft dough forms.

Fold in the chopped pistachios evenly throughout the dough.

Using a tablespoon, scoop dough and roll it into balls, placing them 2 inches apart on the prepared baking sheet.

Press your thumb into each dough ball to form a small well and fill it with about ½ teaspoon of jam.

Bake for 12-14 minutes or until the edges are lightly golden.

Allow to cool on the pan for a few minutes before transferring to a wire rack. Dust with powdered sugar if desired.