Preheat oven to 350°F (176°C) . Place cookie dough in Classic Batter Bowl. Chop almonds very finely with Food Chopper. Add almonds and almond extract to dough; mix well.
Using Small Scoop, drop dough 2 inches (5 cm) apart on flat Baking Stone. Press lightly floured finger in center of dough to make indentations. Fill indentations with about 1/2 teaspoon (2 mL) raspberry preserves.
Bake 15-18 minutes or until cookies are light golden brown. Place Parchment Paper under Stackable Cooling Rack. Remove cookies from baking stone to cooling rack. Cool; sprinkle with powdered sugar.