Preparation

• Preheat the oven to 350 degrees and prepare a mini muffin pan by lining the wells with mini paper muffin liners.
• In a food processor, combine flour, almond flour, sugar, baking powder, salt, butter, vanilla extract, and almond extract.
• Pulse until the dough comes together, then pour out onto a clean surface and knead until smooth.
• Use a cookie scoop to form tight dough balls and place them in muffin liners.
• Use the blunt end of a wooden spoon to indent the top of each dough ball about ¼ inch for the preserves.
• Spoon raspberry preserves into a zip-top bag, seal, cut a corner, and pipe into the indents.
• Bake for 13-15 minutes or until golden. Allow to cool for about 20 minutes in the pan before removing.
• Dust with powdered sugar before serving.