1. Preheat your oven to 350°F or 175°C.

2. Prepare a baking sheet by lining it with parchment paper.

3. In a large mixing bowl, combine almond flour, corn flour, rice flour, psyllium husk, granulated sugar, and vanilla sugar.

4. Cut the butter or margarine into small pieces and add them to the mixture.

5. Use your hands or a stand mixer to combine the ingredients until a dough forms.

6. Divide the dough into two equal parts.

7. Roll out each part into a long log shape.

8. Cut each log into 12 equal pieces.

9. Roll each piece into a ball and place it into a paper cupcake liner.

10. Use your finger to create a small indentation in the center of each ball.

11. Fill the indentation with a small amount of raspberry jam.

12. Place the paper liners on the prepared baking sheet, leaving about 2.5 cm or 1 inch of space between each cake.

13. Bake in the preheated oven for 15 minutes, or until the edges are lightly golden.

14. Dust the cakes with powdered sugar before serving.