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

In a mixing bowl, beat together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for 1-2 minutes until smooth and well combined. Add the flour and salt, mixing just until incorporated. The mixture should remain slightly crumbly, so be careful not to overmix to keep the dough tender.

Scoop about 1/4 cup of the dough into each muffin well. Press the dough evenly into the bottom of the well and slightly up the sides, creating a well in the center. Gently press to compact the dough, but avoid overpacking to prevent the crust from becoming tough.

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

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

Allow the cookies to cool completely in the pan. Once cooled, gently run a knife around the edges to help release them from the pan. Enjoy!