Preheat your oven to 350°F (175°C). Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside.

In a mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for 1-2 minutes until well combined. Add in the flour and salt, mixing just until combined. The mixture should remain slightly crumbly—avoid overmixing to keep the dough tender.

Scoop about 1/4 cup of the mixture into each muffin well. Press the dough evenly into the bottom and slightly up the sides, forming a well in the center. Press gently to compact but avoid overpacking, which could make the crust tough.

Spoon 1/2 to 1 tablespoon of raspberry jam into the center of each cookie base.

Sprinkle each cookie with a heaping tablespoon of the remaining crumble mixture. Bake in the preheated oven for 18-22 minutes, or until the edges are lightly browned.

Let the cookies cool completely in the pan. To remove them, you may need to gently run a knife around the edges. Enjoy!