Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure even baking and easy removal.

Cream the Butter and Sugar: In a large bowl, beat the softened butter and ½ cup powdered sugar with an electric mixer until the mixture is light and fluffy. This ensures your cookies will have a soft, melt-in-your-mouth texture.

Add Flavor Extracts: Mix in the vanilla and almond extracts until fully incorporated. These extracts bring out the almond flavor and complement the raspberry filling.

Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing until the dough forms. The dough should be soft but not sticky. Stir in the finely chopped almonds for a perfect crunch in each bite.

Shape and Fill: Scoop out a tablespoon of dough and flatten it into a disc in your palm. Place about ½ teaspoon of raspberry jam in the center, then gently fold the dough around the jam and roll it into a ball to seal in the filling.

Bake: Arrange the filled dough balls on the prepared baking sheet, leaving about an inch between each one. Bake for 12-15 minutes, or until the edges are light golden brown.

Cool and Dust: Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack. While still warm, dust generously with powdered sugar. Let them cool completely to allow the jam to set.