Preheat your oven to 350°F (175°C). In a stand mixer, combine 2 cups of all-purpose flour, ½ teaspoon of kosher salt, and ¾ cup of granulated sugar on low speed until fully blended.

Add ½ cup of cold unsalted butter cut into cubes to the dry mixture. Blend on medium speed until the mixture resembles coarse crumbs, about 2-3 minutes.

Mix in 1 teaspoon of vanilla extract and ½ teaspoon of almond extract for extra flavor. Process until combined but still crumbly.

Form the dough into larger clumps and smaller crumbs, maintaining some texture.

Line your baking sheets with parchment paper or a silicone mat.

Take about 2 tablespoons of the dough and press it into a round cookie cutter on your prepared baking sheet.

Spoon raspberry jam into the center of each cookie base without overfilling. Sprinkle the reserved crumble mixture on top.

Chill the shaped cookies in the refrigerator for 30 minutes.

Bake the cookies in the preheated oven for 15-20 minutes, until the edges are golden brown and the centers are soft.

Let the cookies cool on the baking sheets for about 10 minutes before transferring them to a wire rack.