Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.

In a medium bowl, whisk together all-purpose flour, almond flour, and salt.

In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add vanilla and almond extracts and beat until combined.

Gradually add flour mixture to butter mixture, beating on low speed until just combined.

Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Gently flatten each ball slightly with your palm.

Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.

Fill each indentation with about ½ teaspoon of jam, alternating between strawberry and apricot.

Bake for 12-14 minutes, until the bottoms are lightly golden but the tops still look pale.

Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.