In a small bowl, combine warm milk and yeast. Let it rest for about 5 minutes until frothy.

In a separate bowl, cream the butter and sugar until light and fluffy. Add the egg and milk-yeast mixture, mixing until fully incorporated.

Gradually add flour, stirring until a soft, slightly sticky dough forms. Fold in raisins and chopped almonds.

Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes. Let it rise for about 1 hour.

Preheat your oven to 350°F (175°C). Roll out the risen dough into a rectangle and cut it into 12 squares.

Fold the corners of each square towards the center and fill with about 1 tablespoon of jam.

Bake for 15 minutes or until golden brown. Let cool before dusting with powdered sugar.