1. Beat the softened butter and granulated sugar together until pale, creamy, and fluffy.

2. Mix in the egg yolks, vanilla extract, and almond extract until smooth.

3. Add the flour and salt, then mix on low speed just until a soft dough forms.

4. Divide the dough into two disks, wrap tightly, and chill for at least 1 hour.

5. Roll the chilled dough on a lightly floured surface to about 1/4-inch thickness.

6. Cut out large heart shapes, then cut smaller heart windows from half of the cookies.

7. Place cookies on parchment-lined baking sheets and chill for 10 minutes while the oven heats to 350°F.

8. Bake for 9 to 11 minutes, or until the edges are lightly golden and the centers remain pale.

9. Cool completely on a wire rack.

10. Spread raspberry jam over each solid cookie, dust the cutout tops with powdered sugar, then gently sandwich them together.