In a large mixing bowl, cream the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add in the egg, almond extract, and a pinch of salt, mixing until well combined and smooth.

Gradually add all-purpose flour to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; the dough should be soft.

Shape the dough into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes to firm up.

Preheat your oven to 350°F (175°C). Roll the chilled dough into marble-sized balls, about 1 inch in diameter, and roll each ball in granulated sugar. Place them on a parchment-lined baking sheet, leaving 2 inches between each.

Using your thumb, gently press an indentation in the center of each ball. Spoon about 1/2 teaspoon of lemon curd into each indentation.

Bake the cookies for 10-12 minutes or until edges are lightly golden while centers remain soft.

Remove from the oven and cool on the baking sheet for 5 minutes before transferring them to a wire rack.