1.Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.
2.Beat butter, extract, sugar and ground almonds in small bowl with electric mixer until light and fluffy; beat in egg. Stir in sifted flour.
3.Divide rind between both jams; mix well.
4.Roll level tablespoons of biscuit mixture into balls; place about 5cm apart on oven trays, flatten slightly. Using end of a wooden spoon, press a flower shape (about 1cm deep) into dough; fill each hole with a little jam, using apricot jam for centres of flowers.
5.Bake biscuits about 15 minutes; cool on trays.