Prepare the Dough:

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

In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

Mix in the vanilla and almond extracts, ensuring they are evenly incorporated.

Gradually add the all-purpose flour and salt, mixing until a dough forms. Stir in the finely chopped almonds until well combined.

Tip: Avoid overmixing the dough to maintain a tender cookie texture.

Assemble the Cookies:

Scoop out a tablespoon of dough and flatten it in your palm.

Place ½ teaspoon of raspberry jam in the center of the flattened dough.

Fold the dough around the jam, sealing the edges, and roll it into a ball.

Repeat with the remaining dough and jam, placing the dough balls on the prepared baking sheet with some space between each.

Bake the Cookies:

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

Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack.

Dust with Powdered Sugar:

While the cookies are still warm, dust them generously with powdered sugar.

Let them cool completely before serving.

Tip: Use a fine mesh sieve for an even dusting of powdered sugar.