Whisk the almond flour then stir in the melted butter, maple syrup, vanilla extract, and salt. Refrigerate for 15 minutes, this will make the dough easier to roll.

Preheat oven to 350°F.

Using a small 2-teaspoon cookie scoop, portion the dough and using your hands, roll each into a smooth ball. Place granulated sugar in a shallow bowl, roll each cookie in the sugar, then place on Silpat or parchment-lined cookie sheet pan, one dozen at a time.

Using a round ¼ teaspoon or your thumb, press an indent in the center of each cookie. Stir the jam or jelly to ensure it is smooth (gently heat it if it is too lumpy). Spoon a tiny amount into the indentation of each cookie. Bake for 13–15 minutes until the cookies begin to turn golden at the edges.

Allow cookies to cool on the pan for 10 minutes then transfer to a cooling rack.