Step 1: Make the Dough - Beat the softened butter and powdered sugar together until light and fluffy, about 2–3 minutes. Mix in the vanilla and almond extracts. Gradually add the flour, almond flour, and salt, mixing just until a soft dough forms. Avoid overmixing.

Step 2: Chill the Dough - Cover the dough and refrigerate for at least 30 minutes to make it easier to handle.

Step 3: Fill and Shape the Cookies - Preheat the oven to 350°F (175°C). Scoop about one tablespoon of dough, flatten it, and place about ½ teaspoon of raspberry jam in the center. Wrap the dough around the filling, sealing all edges completely, then roll it into a smooth ball. Place the cookies 2 inches apart on baking sheets.

Step 4: Bake - Bake for 12–15 minutes, or until the bottoms are lightly golden. Allow to cool on the baking sheet for 5 minutes.

Step 5: Roll in Powdered Sugar - While warm, gently roll each cookie in powdered sugar. Allow them to cool completely and then roll again for a thicker coating.