Preheat the oven to 180C (160C fan forced) / 350F. Grease and flour the holes of two 6 hole jumbo muffin pans. If you only have one, you’ll need to wait for the first batch to cool before removing them and reusing the pan. You can use a regular sized muffin pans and you’ll probably get 16-18 cookies.

In a large bowl, whisk together the flour, sugar and salt.

Use the large side of a box grater to grate in the remaining cold butter, then gently work it into the flour mixture with your fingertips or a pastry blender until it looks a bit like breadcrumbs and is well distributed. You don’t need the butter to be completely worked in, just in very small pieces.

Stir in the melted butter and almond extract with a fork and your hands until well distributed and you can squeeze together a clump in your hand. It will still be a crumbly mixture.

Set aside 1/4 of the mixture (about 1 cup, not packed), for topping - chill until required.

Press the mixture down firmly to flatten it out, with your fingertips then just make a slight dent in the centre portion.

Spoon around 1 tablespoon (4tsp, notes) of jam into each hole.

Crumble up the remaining mixture so there are no large clumps and sprinkle the mixture evenly over each of the cookies.

Bake for 20-22 minutes until golden brown around the edges. Set aside to cool for at least 30 minutes, then use a thin knife or palette knife to help lift the cookies out and transfer to a wire rack to cool.