In a large mixing bowl, cream together softened unsalted butter and powdered sugar until light and fluffy, about 3-5 minutes.

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

Take small portions of the dough and roll them into balls. Create a small indentation in each ball and fill with raspberry jam, then seal the dough back.

Preheat the oven to 350°F (175°C). Place filled cookie balls on a lined baking sheet, spaced about two inches apart. Bake for 10-12 minutes.

Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack. Roll in powdered sugar after cooling.