Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
In a large bowl, beat together butter and sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, vanilla extract, and almond extract, beating until combined.
In a medium bowl, whisk together flour, almonds, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.
Using a levered 1-teaspoon scoop, drop batter 2 inches apart onto prepared baking sheets. Using a finger, gently make an indentation in center of cookie. Fill centers with ¼ teaspoon pineapple preserves.
Bake until edges of cookies are golden brown, 13 to 15 minutes. Let cool completely on a wire rack. Store in an airtight container at room temperature for up to 3 days, separating layers with wax paper.
Recipe by TeaTime Magazine at https://teatimemagazine.com/pineapple-almond-thumbprint-cookies-recipe/