In a large mixing bowl, beat the butter with powdered sugar until light and fluffy, about 3-5 minutes.

In a separate bowl, whisk together the flour, ground almonds, and salt. Gradually add the dry mixture to the creamed butter and sugar.

Scoop about a tablespoon of dough, roll into a ball, and create an indentation in the center. Fill with raspberry filling and re-roll into a ball.

Place cookies on a parchment-lined baking sheet and bake at 350°F for 10-12 minutes until edges are golden.

Cool on the baking sheet for 5 minutes, then roll in powdered sugar until generously coated.

Enjoy fresh or store in an airtight container for up to 5 days.