In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the egg and egg yolk one at a time, mixing well after each addition. Add the almond extract and vanilla extract and mix until combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and mix on low until just combined. Fold in the freeze dried raspberries if using.
Scoop the dough into large balls, about 3 tablespons each (I use a #20 cookie scoop which is 1.6 ounces) onto a parchment-lined baking sheet, leaving about 2 inches between each cookie. Using your thumb or the back of a spoon, flatten each cookie slightly and press a divot into the center. Add a teaspoon of raspberry jam into each divot, then top with crumble and more sliced almonds, if you wish.
Bake at 350°F for 10 to 11 minutes, until the edges are set. Remove from the oven and let cool on the baking sheet.
Once cooled, whisk together the powdered sugar, milk, and almond extract until smooth. Drizzle the icing over the cookies and finish with extra sliced almonds or a piece of fresh raspberry.
