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

In a large mixing bowl, combine the softened unsalted butter and powdered sugar, and beat until light and fluffy.

In another bowl, whisk together the all-purpose flour, finely ground almonds, and salt.

Gradually add the dry mixture to the creamed butter and sugar, mixing until a soft dough forms.

Scoop tablespoon-sized portions of the dough, roll them into balls, and place on the prepared baking sheets.

Bake the cookies for 12-15 minutes or until the bottoms turn lightly golden.

Allow cookies to cool slightly, then create small indentations in the center and fill with raspberry jam.

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