Cream together 1 cup of softened unsalted butter and ½ cup of powdered sugar in a large mixing bowl using an electric mixer on medium speed for 2-3 minutes until light and fluffy.

In a separate bowl, whisk together 1 cup of ground almonds, 1½ cups of all-purpose flour, and a pinch of salt. Gradually mix into the creamed butter and sugar until just combined.

Take tablespoon-sized portions of the dough, roll into balls, create an indentation, fill with raspberry filling, and reshape back.

Preheat oven to 350°F (175°C), line a baking sheet with parchment, and bake cookie balls for 10-12 minutes until lightly golden.

Cool cookies on the baking sheet for 5 minutes and roll in powdered sugar while still warm. Repeat after cooling completely.