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.

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.