In a large mixing bowl, beat together 1 cup of softened unsalted butter and ½ cup of powdered sugar until light and fluffy, about 3-5 minutes.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 cup of ground almonds, and ½ teaspoon of salt until well combined.

Gradually add the dry mixture to the creamed butter and sugar, mixing just until combined.

Using about a tablespoon of dough, roll it into a ball, create an indentation, and fill it with raspberry filling, then seal it.

Preheat your oven to 350°F (175°C) and bake the cookies for 10-12 minutes until lightly golden.

Cool the cookies on the baking sheet for about 5 minutes, then transfer to a wire rack. Roll in powdered sugar twice once cooled.