Cream the softened unsalted butter and powdered sugar in a large mixing bowl using an electric mixer on medium speed for 3-4 minutes until light and fluffy.

In a separate bowl, whisk together the all-purpose flour, finely ground blanched almonds, and a pinch of salt, then gradually combine with the creamed mixture.

Roll about a tablespoon of the dough into a ball, create an indentation in the center, fill with raspberry filling, fold the dough over, and reshape the ball.

Preheat your oven to 350°F (175°C) and place the cookies on lined baking sheets; bake for 10-12 minutes until edges are lightly golden.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack, then roll in powdered sugar once cooled.