1.Preheat oven to 160°C.
2.Beat butter, extract, sugar and egg yolks in medium bowl with electric mixer until just combined.
3.Stir in almond meal, flour and baking powder; mix well. Roll level tablespoons of mixture into smooth balls; place about 5cm apart on ungreased oven trays.
4.Press a hollow into each ball about 1 cm deep and 1.5cm wide using the handle of a lightly floured wooden spoon.
5.Combine apricot jam with half the rind. Combine raspberry jam with remaining rind. Carefully spoon a little apricot jam into half the cookies; spoon raspberry jam into remaining cookies.
6.Bake about 25 minutes or until cookies are browned lightly; cool on trays. If jam sinks during cooking, top up with a little extra, if desired.
Store cookies in an airtight container for up to 3 weeks. Not suitable to freeze.Note