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

In a large mixing bowl, cream together softened unsalted butter and powdered sugar on medium speed for 3-4 minutes until light and fluffy.

In a separate bowl, whisk together all-purpose flour, finely ground almonds, and salt. Gradually add to the butter-sugar mixture, stirring until a soft dough forms (about 2-3 minutes).

Scoop portions of dough using a tablespoon and roll into balls, spacing them 2 inches apart on the baking sheets.

Bake in the preheated oven for 12-15 minutes, until the bottoms are lightly golden.

After baking, cool the cookies on the sheets for about 5 minutes.

Create a small indentation in the center of each cookie and fill with raspberry jam.

Allow cookies to cool completely on a wire rack, then roll in powdered sugar before serving.