In a small saucepan over medium heat, combine raspberry jam, cornstarch, and lemon juice. Stir frequently until the mixture thickens, about 5 minutes. Remove from heat and allow it to cool completely.

Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.

In a large bowl, beat the softened butter with granulated sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract, mixing well.

Gradually add the dry ingredients to the butter mixture, stirring gently until a soft dough forms.

Scoop about 1 ½ tablespoons of dough and roll into a ball. Press a small indentation in the center of each ball with your thumb. Spoon approximately ½ teaspoon of the cooled raspberry filling into each indentation, then carefully close the dough around the filling and roll back into a smooth ball.

Place the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-14 minutes, until the tops show slight cracks and the cookies are just set but still soft to the touch.

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Once fully cooled, roll each cookie in powdered sugar until fully coated.