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

Cream together 1 cup of softened unsalted butter and ½ cup of powdered sugar until smooth and fluffy, about 2 minutes.

Mix in 1 teaspoon of almond extract until well combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 cup of ground almonds, and a pinch of salt.

Gradually incorporate the dry mixture into the butter mixture until a soft dough forms.

Scoop about 1 tablespoon of dough, flatten it, and place about ½ teaspoon of raspberry jam in the center. Wrap the dough around the jam and roll it into a ball.

Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 15-18 minutes, or until the edges are lightly golden while the cookies remain pale.

Allow the cookies to cool on the baking sheet for 5 minutes and then roll in powdered sugar while still warm.

Dust with powdered sugar again before serving for an extra sweet touch.