Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly.

Prepare the Dough: In a large mixing bowl, use a hand mixer or a stand mixer to beat together the flour, butter, sugar, vanilla extract, almond extract (if using), and salt. Continue mixing until the mixture becomes crumbly and resembles coarse crumbs.

Form the Cookie Base: Grease a standard muffin tin with butter or non-stick spray. Scoop about 2 tablespoons of the dough mixture into each muffin cup. Press the dough firmly into the bottom of each cup to form a crust-like base.

Add the Jam: Spoon approximately 2 teaspoons of raspberry jam onto the center of each dough base. Be careful not to overfill the cups, as the jam will spread during baking.

Add the Crumble Topping: Take the remaining dough and crumble it over the top of the jam layer in each muffin cup. This will create the crumbly topping that gives these cookies their name.

Bake the Cookies: Place the muffin tin in the oven and bake for about 20 minutes, or until the edges of the cookies are golden brown and the jam is bubbly.

Cool and Serve: Allow the cookies to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, they are ready to be served.

Storage: If you have leftovers, store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months.