Instructions

• Preheat oven to 350°F. Line one or two baking sheets with parchment paper or a silicone liner and set aside.
• In a large mixing bowl, beat the softened butter and sugar on medium speed until the sugar is dissolved into the butter, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
• Separate the 2 large eggs: add the yolks to the butter mixture and place the egg whites in a small bowl (cover and refrigerate the whites until ready to use).
• Add the 3/4 tsp almond extract and 1/4 tsp vanilla extract to the butter mixture with the yolks and beat until combined.
• In a separate bowl, whisk together the 2 1/4 cups all-purpose flour, 2 tsp cornstarch, and 1/2 tsp salt. Add the dry ingredients to the butter mixture and mix until a soft dough forms. If needed, use your hands to bring the dough together. Cover the dough and refrigerate for at least 30 minutes.
• Lightly beat the reserved egg whites in the small bowl until slightly frothy (do not whip to stiff peaks). Place the 1 1/2 cups finely chopped almonds in a separate shallow dish.
• Remove the dough from the refrigerator. Roll the dough into 1-tablespoon-size balls. One at a time, roll each ball in the beaten egg white to coat, then roll in the chopped almonds, pressing gently so the almonds adhere.
• Arrange the coated dough balls on the prepared baking sheets about 2 inches apart.
• Use your thumb or the back of a small spoon to press a shallow cavity in the center of each ball, taking care not to press all the way through.
• Fill each cavity with 1/2 teaspoon raspberry preserves.
• Bake in the preheated oven for 13 to 15 minutes, until the cookies are set and the edges are just beginning to turn light golden.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.