Preheat oven to 350°F. Line a large baking sheet with parchment paper.

Process almonds in a large food processor until finely ground. Add flour, cornmeal, sugar, spices, and salt. Pulse a few times until completely combined. Add cubed cold butter and extracts. Pulse until the mixture comes together and butter is fully incorporated. You should be able to press the crust between your fingers.

Line 2 baking sheets with parchment paper. Firmly press 2 tablespoons dough into the bottom of a 2 1/2" round cookie cutter, then gently lift cutter to leave crust on parchment. Repeat until you've formed ~12 rounds of crust. Dollop 2 tsp of jam into center of each round. Sprinkle 1 tablespoon of remaining crust around border of each cookie.

Bake, rotating baking sheet halfway through, for 18-20 minutes or until golden brown on the edges. Cool completely before serving.