Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream the softened butter and powdered sugar in a large bowl until light and fluffy.

Mix in the vanilla extract.

In another bowl, whisk together the flour, finely ground almonds, and salt.

Add the dry ingredients to the wet mixture gradually and mix until just combined.

Roll about 1 tablespoon of dough into a ball.

Make a small indentation in the center and fill with about 1/4 teaspoon raspberry jam.

Seal the dough by pinching it closed and roll it again into a smooth ball.

Place the cookies onto the prepared baking sheet.

Bake for 10–12 minutes, or until lightly golden on the bottom.

Allow cookies to cool on the baking sheet slightly, then transfer to a wire rack.

Once completely cool, roll them generously in powdered sugar—twice for best coverage.