1-Begin: Begin by preheating the oven to 350 degrees and lining a mini muffin pan with mini paper muffin liners. In a food processor, combine the all-purpose flour, almond flour, granulated sugar, baking powder, salt, cubed butter, vanilla extract, and almond extract, then pulse until a dough forms. Knead the dough on a clean surface until smooth, then use a small spring-loaded cookie scoop or form one-inch dough balls by hand and place each into the muffin liners.

2-Next: indent the top of each dough ball about 1/4 inch with the blunt end of a wooden spoon. Place the raspberry jam or preserves in a zip-top bag, squeeze out the air, seal it, and cut a tiny corner to pipe the preserves into the indentations, slightly overfilling as they will sink a little during baking. Bake for 13 to 15 minutes, then allow the tarts to cool in the pan for about 20 minutes before removing to avoid crumbling. Finally, dust with powdered sugar and store in an airtight container for up to 5 days.