Preheat the oven to 350℉ (177℃). Lightly spray a jumbo muffin pan with baking spray or grease and flour each well. Set aside.
In a large mixing bowl or the bowl of a stand mixer, cream together the butter, powdered sugar, granulated sugar, vanilla extract, and almond extract until light and creamy, about 2-3 minutes.
Add the flour and salt to the creamed mixture and mix just until mostly combined. The mixture should be somewhat crumbly. Finish mixing by hand or with a stiff spoon, being careful not to overmix to avoid tough cookies.
Scoop about ¼ cup of the mixture into each muffin well, pressing into the bottom and slightly up the sides to create a well for the jam.
Spoon about a tablespoon of raspberry jam into the center of each formed cookie base.
Sprinkle each with enough of the remaining crumble mixture to cover the jam.
Bake for 18-22 minutes, or until the tops are just beginning to turn golden brown.
Allow the cookies to cool completely in the pan. Use a thin spatula or knife to loosen the edges before carefully removing from the pan.