Begin by transferring the nuts (pecans, walnuts or sliced almonds) to a food processor and pulse until the nuts are finely chopped.

Combine the all-purpose flour, chopped nuts (or almond flour), and sea salt in a large bowl and stir well.

In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium high speed until well combined. Mix in the vanilla extract and the almond extract. Note: If you don’t have a stand mixer, you can use a large mixing bowl and a hand mixer.

Add the flour mixture to the butter mixture a small amount at a time until it is completely combined. Start on a low speed to keep the flour in the bowl, then increase to a high speed once it is all incorporated. The mixture will look slightly crumbly at first, but the dough starts to become cohesive the longer it is mixed. Simply keep mixing until a very thick dough has formed and any little crumbles have been incorporated.

Use ½ Tablespoon measuring spoon to scoop ½ tablespoon of cookie dough. Use your hands to roll the dough into a ball, then form a deep trough in the dough (like a bowl). Add ½ teaspoon of raspberry jam to the little dough bowl. Scoop out another ½ tablespoon of cookie dough and press a deep trough into it. Place it on top of the raspberry filled dough ball and if need be, press the sides together gently to form a complete ball of cookie dough.

Repeat this process for the remaining dough and raspberry jam placing the dough balls on a large rimmed baking sheet that’s lined with parchment paper. Leave space in between each dough ball to expand slightly during the baking process. Note: If a cookie sheet doesn't fit in your refrigerator, you can store the dough balls on large plates.

Refrigerate the cookie dough on the baking sheet for at least 1.5 hours.

When you’re ready to bake, preheat the oven to 375 degrees F. Bake for 11-13 minutes, or until the dough appears firm and is slightly golden brown. Mine took 11 minutes on the dot, but the cooking time will be higher for larger cookies.

Remove the cookies from the oven and allow them to cool until they are just slightly warm. Roll the slightly warm cookies in powdered sugar while they are still warm. Move them to a wire rack to cool completely. If you'd like, you can give them a second roll through powdered sugar once they have cooled completely.