Preheat the oven to 350 degrees and prepare a mini muffin pan by lining the wells with mini paper muffin liners.

In a food processor, combine flour, almond flour, sugar, baking powder, salt, butter, vanilla extract, and almond extract.

Pulse until the dough comes together, then pour it out onto a clean surface and knead together until smooth.

Use a small spring-loaded cookie scoop to form tight dough balls, rolling them in the palms of your hands. Place the dough balls in the muffin liners.

Use the blunt end of a wooden spoon to indent the top of each dough ball about ¼ inch to make room for the raspberry preserves.

Spoon the raspberry preserves into a plastic zip top bag, squeeze the air out and seal. Cut a tiny bit of one of the bottom corners off and pipe the preserves into the indent in the top of the dough balls.

Bake the tarts in a 350 degree oven for 13-15 minutes. Allow them to cool in the pan for about 20 minutes to avoid crumbling when removed.

Dust with powdered sugar and keep in an airtight container for up to 5 days.