Prepare the Dry Ingredients

• In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt. Set the mixture aside for later use.

Cream the Butter and Sugars

• In a large mixing bowl, beat together ½ cup of softened unsalted butter, ½ cup of granulated sugar, and ¼ cup of powdered sugar. Use an electric mixer to cream the ingredients on medium speed for 2-3 minutes until light and fluffy.

Add the Egg Yolk and Flavorings

• Add 1 large egg yolk, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract to the butter mixture. Beat until fully incorporated and the mixture is smooth and creamy.

Incorporate Ground Almonds and Dry Ingredients

• Gradually add 1 cup of ground almonds (almond meal) to the mixture and beat until well combined. Next, slowly add the dry flour mixture, stirring on low speed until the dough begins to come together. The dough will be somewhat crumbly but should hold together when pressed.

Chill the Dough (Optional but Recommended)

• Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough will help prevent the cookies from spreading too much while baking and will make it easier to shape them.

Preheat the Oven and Prepare Baking Sheets

• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. This ensures the cookies bake evenly and don’t stick to the sheets.

Roll the Dough into Balls

• Once the dough has chilled, scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Create the Thumbprint

• Using your thumb or the back of a teaspoon, gently press down in the center of each dough ball to create an indentation. Be careful not to press too hard; the indent should be deep enough to hold the jam but not go all the way through.

Roll the Dough in Almonds

• In a small bowl, place ½ cup of sliced almonds. Roll the edges of each dough ball in the sliced almonds, gently pressing them into the dough to coat the edges with the nuts.

Fill with Raspberry Jam

• Spoon about ½ to 1 teaspoon of raspberry jam into the center of each thumbprint. Be careful not to overfill, as the jam may spill over while baking.

Bake the Cookies

• Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the cookies are golden brown around the edges and firm to the touch. Keep an eye on them during the last few minutes of baking to avoid overbaking.

Cool the Cookies

• Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies set and prevents them from breaking apart while hot.

Serve and Enjoy!

• Once the cookies are completely cooled, they’re ready to be served. You can dust them lightly with powdered sugar or coarse sugar for an extra touch of sweetness and decoration, if desired.