Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy.
Step 3: Stir in the vanilla extract and almond extract until well combined.
Step 4: Gradually add the all-purpose flour and salt to the butter mixture, mixing until a soft dough forms.
Step 5: Set aside about 1/2 cup of the dough for the topping. Press the remaining dough evenly onto the prepared baking sheet into a rectangle or individual circles.
Step 6: Spread the raspberry jam in a thin layer over the base dough.
Step 7: Crumble the reserved dough over the jam layer using your fingers.
Step 8: Bake for 20-25 minutes, or until the crumble topping is lightly golden brown.
Step 9: Allow to cool completely on the pan before cutting into squares or removing individual cookies.