1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside.

2. Add the margarine (or soft butter), sugar, egg yolks, vanilla extract, and almond extract to a large bowl and mix until light and fluffy. Combine flour, ground almonds, and salt and add to the large bowl – mix and knead until you get a smooth dough.

3. Roll out the dough thinly on a lightly floured surface. Use a small round cookie cutter and cut out cookies. Place the cookies on the prepared baking sheet with some space in between. Place sliced almonds on half of the cookies and press down lightly. Bake the cookies for about 10-11 minutes. Take the cookies out of the oven and let them cool down for a moment on the baking sheet, then transfer to a wire rack and let cool down completely. Collect remaining dough, cut out more cookies and bake them until all dough is used.

4. Warm the jam a little to soften it, if necessary. Place a small amount on the cookies without almonds and press them together with a matching counterpart (with almonds) to create sandwich cookies. Let the cookies try for some time, then store in an airtight cookie box (up to 2 weeks).