Using a handheld or stand mixer, with the paddle attachment, beat the sugar, softened butter, vanilla, and almond extract on on medium speed. Scrape the bowl as needed, mix until creamy and combined.
Add the flour in two sections. Mixing into the wet ingredients. Mixing until a soft dough forms.
Cover the dough and refrigerate at least 3 hours.
Line 2 baking sheets with parchment paper or silicone baking mats.
Preheat your oven to 350 degrees.
Shape the dough into smooth balls. About 1 Tablespoon of dough per ball.
Using your thumb make an indention in the center of each dough ball. Its ok if they crack a little. Simply smooth it out with your fingers.
Fill each hole with about 1/2-1 teaspoon of raspberry jam. However much you can fit without overflowing.
Bake your cookies for 14 minutes or until dough is set and lightly golden.
Transfer to a cooling rack and let completely cool. Stack a few slivered almonds in the center and drizzle with the icing. See picture for inspiration. ENJOY!