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

Process almonds in a small food processor until a fine flour forms. Add flour, cornmeal, sugar, lemon zest, and salt. Pulse a few times until completely combined. Add cubed cold butter, almond extract, and vanilla bean pasta. 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 dough around border of each cookie.

Bake, rotating baking sheet halfway through, for 20-25 minutes or until golden brown on the edges. Cool completely before serving.