In a large mixing bowl, cream 1 cup of softened unsalted butter with ¾ cup of sugar using an electric mixer on medium speed for 2-3 minutes.

Add 1 large egg, 1 teaspoon of almond extract, and a pinch of salt to the creamed butter and sugar. Mix on low speed until smooth, about 1-2 minutes.

Gradually sift in 2 cups of all-purpose flour while mixing on low speed. Combine until just mixed.

Wrap the cookie dough in plastic wrap and refrigerate for at least 30 minutes.

Scoop tablespoon-sized amounts of dough, roll into balls, and roll in granulated sugar. Make a thumbprint in each ball.

Spoon lemon curd into each thumbprint. Bake at 350°F (175°C) for 10-12 minutes.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.