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

In a large bowl, cream the softened butter and powdered sugar until light and fluffy. Stir in the vanilla.

In a separate bowl, whisk together the flour, ground almonds, and salt.

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

Scoop 1 tablespoon of dough, roll into a ball, then create a small indentation.

Fill the indentation with about 1/4 teaspoon raspberry jam.

Pinch the dough closed around the jam and roll again into a smooth ball.

Place on the baking sheet and bake for 10–12 minutes, or until lightly golden on the bottom.

Allow to cool slightly on the tray, then transfer to a wire rack to cool completely.

Roll each cookie in powdered sugar once cooled. For extra coverage, repeat a second time.