Bring the butter and raspberry jam out of the refrigerator before mixing. The butter should accept a gentle indentation, and the jam should be easy to stir.

Set the oven to 350°F. Let it reach the selected temperature before the assembled cookies go in.

Fit non-stick parchment liners into mini-tart pans or jumbo muffin wells, leaving a ½-inch edge extending beyond each well. Press the paper against the bottom so it supports the dough without deep folds underneath.

Beat the butter, granulated sugar, powdered sugar, vanilla, and almond extract in a stand mixer at medium speed for about 3 minutes. The mixture should look lighter and fluffier, with no obvious firm butter pieces.

Whisk the flour and salt in a medium bowl, then incorporate them into the butter mixture at low speed only until combined. A pinch of the sandy-looking dough should stay together when gently squeezed.

Transfer about 1 cup of dough to the refrigerator for the topping. Keep this portion loose so it remains easy to scatter into crumbs later.

Portion the remaining dough evenly among the prepared wells with a medium cookie scoop, using about ¼ cup per well. Similar amounts in each well help the cookie bottoms bake evenly.

Shape each portion with light pressure from a glass or metal measuring cup, forming a shallow center and raised outer edge, and dip the cup bottom in flour if it sticks. The dough should cover the bottom evenly without becoming densely packed.

Stir the jam smooth, then spoon 1 tablespoon into each center and spread it with the back of a spoon. Keep the fruit inside the dough rim rather than carrying it to the liner.

Retrieve the chilled dough and distribute about 1 tablespoon of crumbs over each jam layer. Leave the pieces loose, with small patches of raspberry visible between them.

Bake for 18 to 20 minutes at 350°F. Look for the first pale-golden color on the tops and edges rather than a deeply browned surface.

Leave the cookies in their pans until completely cool before lifting them out. The bottoms need to feel firm enough to support the filling without bending.

Finish the cooled cookies with powdered sugar or the optional sparkling sugar. A light coating leaves the raspberry color and crumb texture visible.

Transfer the cooled cookies to an airtight container for storage. Make sure no warmth remains before closing the lid to limit trapped condensation.