Ingredients for 24 cookies

¼ cup turbinado sugar
¼ teaspoon almond extract

½ cup unsalted butter, softened
½ teaspoon salt
¾ cup all-purpose flour
¾ cup almonds, about 3 ½ ounces
1 cup white whole-wheat flour
1 egg
1 teaspoon baking powder
2 tablespoons plus ½ cup packed light brown sugar
2 teaspoons vanilla extract
3 tablespoons raspberry jam

Directions

Arrange two oven racks evenly spaced in the upper and lower third of the oven. Preheat oven to 350 degrees F. Coat two large baking sheets with cooking spray.

Place almonds and 2 tablespoons brown sugar in food processor. Process until the nuts are finely ground, about 40 seconds. Add whole-wheat flour, flour, baking powder and salt and pulse to combine.

Beat butter in a mixing bowl with an electric mixture until smooth. Add the remaining ½ cup brown sugar and beat until combined. Scrape sides, add egg, vanilla and almond extract and beat until completely incorporated. Add flour mixture and mix until a stiff dough forms.

Roll dough into 24 balls. Roll balls in turbinado and place on the prepared baking sheets, spacing evenly. Press gently down in the center with thumb or finger to create a slight indent. Spoon ¼ teaspoon raspberry jam into the center of each.

Bake, swapping the baking sheets half-way, until the cookies are just lightly golden and set up, 12 to 13 minutes total.