In a medium bowl, whisk together the all-purpose flour and fine sea salt. Set aside.

In a stand mixer fitted with the paddle attachment (or large bowl with an electric hand mixer), beat the softened butter and granulated sugar together on medium speed for 2 minutes until creamy and pale.

Add the egg yolks, vanilla extract, and almond extract. Beat on medium speed for 1 minute until completely combined and smooth.

Reduce mixer to low speed and add the flour mixture in two batches, mixing just until a cohesive dough forms. Do not overmix.

Cover the dough and chill in the refrigerator for 30 minutes to firm up slightly for easy rolling.

Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper. Place the beaten egg whites in one shallow bowl and the sliced almonds in a second shallow bowl.

Scoop 1-tablespoon portions of chilled dough and roll into smooth balls. Dip each ball into the egg white, then roll in the almonds to coat completely.

Place balls 2 inches apart on prepared baking sheets. Using your thumb or the back of a round 1/2-teaspoon measuring spoon, gently press a deep indentation into the center of each ball (if the edges crack slightly, gently smooth them with your fingers).

Spoon about 1/2 to 3/4 teaspoon of raspberry jam into the center indentation of each cookie.

Bake for 12 to 14 minutes until the cookies are set and the almonds around the edges are lightly toasted and golden. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.