In a large mixing bowl, cream together softened unsalted butter and powdered sugar using an electric mixer on medium speed until light and fluffy, about 2–3 minutes.

Whisk together all-purpose flour, ground blanched almonds, and a pinch of salt in a separate bowl.

Gradually add the dry ingredients to the butter mixture, mixing on low until just combined.

Roll small portions of the dough into 1-inch balls and make a deep indentation in the center of each.

Fill each indentation with raspberry filling and seal the filling inside by pinching the dough.

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and place cookie balls about 2 inches apart.

Bake for 10–12 minutes, until the edges are lightly golden.

Rotate the baking sheet halfway through for even cooking.

Let cookies cool on the baking sheet for 5 minutes before rolling in powdered sugar.

For a thicker coating, allow cookies to cool completely before rolling again in powdered sugar.