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

In a mixing bowl, combine softened unsalted butter and powdered sugar, then beat until light and fluffy.

In a separate bowl, whisk together all-purpose flour, ground almonds, and salt. Gradually add to the butter mixture and stir until just combined.

Take about 1 tablespoon of the dough, flatten it slightly, and fill with raspberry jam. Seal edges and re-roll into a ball.

Place dough balls on baking sheets, spacing them apart, and bake for 10-12 minutes until lightly golden.

Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks. Roll in powdered sugar twice before serving.