Preheat oven to 350 °F (175 °C). Line a 24‑cup mini muffin tin with paper baking cups, or place cups on a parchment‑lined baking sheet

In a food processor, pulse together all‑purpose flour, almond flour, sugar, baking powder, and salt until well blended. Add softened butter, vanilla, and almond extract; pulse until a soft dough forms. Transfer to a bowl if needed.

Using a small cookie scoop (flat), portion the dough into tight balls. Gently press each ball with your pinky to create a shallow well in the center. Place each into a paper cup, indentation facing upward

Fill each well with about 1/4 tsp jam—slightly overflowing is fine

Bake for 15–18 minutes until edges are lightly golden. Do not overbake. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely

Once cooled, dust generously with powdered sugar before serving . Store in an airtight container at room temperature for up to 5 days.