Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
Cream together the softened unsalted butter and powdered sugar for 3-5 minutes until light and fluffy.
Add in the vanilla extract and almond extract, mixing until well combined.
Gradually sift in all-purpose flour, almond flour, and salt, mixing on low speed until a soft dough forms.
Take portions of the dough, flatten into discs, place a spoonful of blueberry jam in the center, fold over, and roll into balls.
Place formed cookie balls on the baking sheet, spacing 2 inches apart, and bake for 12-15 minutes until set but pale.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack and dusting with powdered sugar.
