Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper.

Cream together 1 cup of softened unsalted butter and ¾ cup of powdered sugar until light and fluffy, then add 1 teaspoon each of vanilla extract and almond extract.

In a separate bowl, whisk together 2 cups of all-purpose flour, ½ cup of almond meal, and ¼ teaspoon of salt. Gradually add to the creamed mixture until a soft dough forms.

Using a tablespoon or cookie scoop, roll the dough into balls about 1 inch in diameter and arrange them on the baking sheets.

Bake for 12–15 minutes until the bottoms are light golden, then cool on trays for 5 minutes.

Lightly flatten each cookie to create an indentation, and fill with raspberry jam.

Allow cookies to cool completely on a wire rack, then roll in powdered sugar.

Serve immediately or store in an airtight container for up to 5 days.