2 sticks butter at room temperature
½ cup sugar
2 eggs at room temperature
1 teaspoon vanilla extract
Pinch of salt
2 cups wheat flour
1 cup chopped almonds
With electric mixer, cream together butter and sugar on high speed for about 3 minutes.
Separate yolk from egg white. Set aside egg whites. Add yolks and vanilla extract to butter mixture and mix. Then add flour and salt to the mixture.
Place the dough in the fridge for 30 minutes. Preheat oven to 350 degrees.
In shallow dish, whisk egg whites until bubbly and frothy. Chop almonds (I suggest tossing a couple handfuls into a food processor and pulsing a few times). Roll dough into one-inch balls. Dip nuts into egg whites and roll in nuts.
Place balls on parchment lined cookie sheet. Press thumb lightly into center of each ball. Fill each cookie with ½ tsp of Luxardo jam.