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Preheat oven to 325°F (170°C) and position the oven rack in the middle. Line a sheet pan with parchment paper.
In a large bowl, stir together the almond flour, sugar, and salt making sure to break apart any lumps.
In a medium bowl, whisk together the egg whites and lemon juice until you have soft peaks (you are not trying to create meringue just soft and light peaks). Add the egg whites into the dry ingredients along with the almond extract and fold together until you have a soft dough.
Place the powdered sugar in a bowl. Lightly roll 1-inch (2.5 cm) balls of dough between your hands (damp your hands lightly if dough feels a little too sticky). Coat the pieces of dough in powdered sugar and give them another roll between your hands to create nice round balls. Don’t skimp on the powdered sugar as this will give it a nice contrast of color when the cookies come out of the oven. Place them on the prepared sheet pan.
Press down in the center of the balls creating an indentation or crater. Fill the center with 1 to 2 teaspoons of the jam.
Bake the cookies for 22 to 24 minutes until golden brown and cracked. Let the cookies sit on the pan for 5 minutes, then you can lift them. Store them tightly wrapped, at room temperature, for up to 5 days.