Preheat the oven to 350°F (175°C) and gather your ingredients.

In a mixing bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy (about 3-5 minutes).

In a separate bowl, whisk together the all-purpose flour, ground blanched almonds, and a pinch of salt. Gradually incorporate the dry mixture into the buttery mixture until just combined.

Scoop out tablespoon-sized amounts of dough, roll them into balls, and make an indentation to fill with raspberry filling before re-rolling.

Place the cookie balls on a lined baking sheet and bake for 10-12 minutes until the edges are lightly golden.

Cool on the baking sheet for 5 minutes before transferring to a wire rack. Roll in powdered sugar while still warm, then cool completely.