Preheat the oven to 325˚F Line a sheet pans or cookie pans with parchment paper

In a medium-large bowl, whisk the egg whites for 1 minute until frothy. The mixture will be very frothy and very pale yellow.

Add the sugar and whisk for another minute until very smooth and creamy white. It will be a little thicker than heavy cream). Add the baking powder and salt. Stir to incorporate. Add the vanilla and almond extracts and stir till combined.

Lastly, add the almond flour and stir until all flour is incorporated.

Let the mixture sit for 5 minutes - this allows the flour to absorb the liquid, making the dough easier to roll in balls.

Scoop into 15-16 equal-size scoops. I make mine right around 1 ounce or 30g.

Roll the portions into balls. The dough may be a little sticky, t’s okay if your dough balls aren’t perfect at this point.

Now roll each ball to coat in the cane (or granulated) sugar. Reroll the balls, if needed - the sugar coating will make them less sticky and easier to roll into nice balls. Place the dough balls on the prepared sheet pans, spacing them 2 inches apart to allow for a bit of expansion in the oven.

Using a ½ teaspoon measuring spoon, make an indention in the center of each cookie.

Bake for 14-16 minutes or until cracked and a very pale golden color. Do not overbake.

Remove the cookies from the oven and reinforce the centers with the ½ teaspoon measure spoon. Transfer to a wire rack and allow the cookies to cool completely.

Using a powdered sugar duster or a small fine mesh sieve, dust each cookie with powdered sugar then fill the centers with ½ teaspoon raspberry jam. Serve and enjoy.

Store in a single layer in an airtight container.