Sift flour and salt in a small bowl. Set aside.

Using an electric mixer, cream butter until fluffy. Add sugar and beat until light and fluffy.

Mix in yolk and vanilla. Mix in dry ingredients and nuts. Let the dough rest 30’ in the refrigerator.

If confiture has seeds, remove them through a sieve.

Preheat oven to 340F.

Form dough into small balls with wet hands. Arrange on cookie sheet lined with parchment paper, spacing 1 inch apart. Make depression in center of each using your wet fingertip or handle of wooden spoon.

Bake for 8 minutes. Fill depressions with preserves and/or marmalade. Continue baking for 8 minutes (until they begin to color).

Cool on rack. Store airtight or in freezer.