Preheat oven to 375°F (190°C). Combine flour, baking soda and salt in medium bowl; set aside.
Mix Becel® sticks with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in almonds and lemon peel. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart.
Bake 7 minutes or until edges are golden. Immediately make an indentation in centers of cookies with the back of a round measuring spoon. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
Sprinkle with icing sugar, then evenly fill indentations with jam (about 1/2 tsp./2 mL ea).