In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1/2 cup of granulated sugar using a hand mixer on medium speed until the mixture is light and fluffy, about 3–4 minutes.

Add in 2 egg yolks, 1 teaspoon of almond extract, and a pinch of salt, mixing until well combined and smooth.

Gradually incorporate 2 cups of all-purpose flour into the butter mixture, stirring gently until just combined. Chill the dough in the refrigerator for about 30 minutes.

Preheat your oven to 350°F (175°C). Scoop tablespoons of chilled dough, roll them into balls, and coat in granulated sugar.

Place the sugar-coated cookie balls on a parchment-lined baking sheet, leaving space between each.

Create heart-shaped indentations in each cookie ball with your thumb. Fill each indentation with 1 teaspoon of raspberry jam.

Chill the filled cookies in the refrigerator for another 15 minutes, then bake for 10–12 minutes or until edges are slightly golden.

Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.