Add the egg yolk, vanilla extract, and almond extract. Beat until fully combined.

Add the flour and salt. Mix on low speed just until a soft dough forms. Do not overmix.

Cover the dough and refrigerate it for 30 minutes.

Preheat the oven to 350°F. Line two large baking sheets with parchment paper.

Scoop approximately 1 tablespoon of dough for each cookie. Roll the dough into smooth balls and arrange them 2 inches apart on the prepared baking sheets.

Use your finger or the rounded handle of a small wooden spoon to press two diagonal indentations into the center of each dough ball, forming a heart.

Warm the raspberry jam for 10–15 seconds in the microwave if it is too thick. Stir until smooth.

Carefully spoon approximately 1/2 teaspoon of jam into each heart-shaped indentation. Do not overfill.

Bake for 11–14 minutes, until the cookies are set and the bottom edges are lightly golden.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.

For the optional glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle it over the completely cooled cookies.

Allow the glaze to set before serving or storing.