In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes. Add the egg, salt, and almond extract; mix until smooth.

Gradually add in the all-purpose flour, mixing on low speed until just combined. Shape dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll chilled dough into 1-inch balls and roll in sugar. Make indents in the center of each ball with your thumb.

Spoon lemon curd into each indent. Bake for 10-12 minutes, until edges are lightly golden.

Cool on the baking sheet for about 5 minutes before transferring to a wire rack. Serve and enjoy!