Preheat oven to 350. Line baking sheets with parchment paper.
Whisk flour and salt in a bowl, set aside
In a large bowl beat butter with sugar until light and fluffy, 2 to 3 minutes
Add egg yolks and vanilla and almond extract, beat in.
Add the flour/salt mixture and mix just until.well blended.
Whisk egg whites until frothy.
Have ground almonds spread out on a plate
Roll cookie dough into 1 inch balls. Dip each ball onto egg white.
Then roll.each ball in almonds.
Place 2 inches apart on prepared pans.
With your thumb or better, the back.of a wooden spoon make an indentation in the center of the center of the cookie.ball.
Fill indentation with raspberry jam.
Bake 12 to 15 minutes until.set and light golden brown. Cool on wire rack before glazing.
Make glazes
FOR WHITE CHOCOLATE GLAZE Heat cream to a simmer, add white chocolate. Whisk until smooth.
FOR DARK CHOCOLATE GLAZE. Heat ccream to a simmer add chocolate and whisk until smooth.
Working while glaze is warm.drizzle with dark chocolate glaze then white chocolate glaze.set sauce fortaleza to cool and set.
