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 light and fluffy.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 cup of ground blanched almonds, and ½ teaspoon of salt. Gradually add this to the creamed mixture, mixing on low speed until combined.

Scoop portions of dough, roll them into balls, and make an indentation in the center of each.

Fill each indentation with about ¼ teaspoon of seedless raspberry jam and pinch the edges to seal.

Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden.

Allow cooling for about 5 minutes, then roll each cookie in powdered sugar.