In a large bowl, cream the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.

In another bowl, whisk together the all-purpose flour, ground almonds, and salt until combined.

Gradually add the dry mixture to the creamed butter and sugar, mixing until just combined.

Roll the dough into tablespoon-sized balls, making an indentation in the center of each. Fill with raspberry filling, then seal the cookies by gently rolling them back into a ball shape.

Place the cookies on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-12 minutes until lightly golden.

Let the cookies cool on a rack and roll each in powdered sugar once cooled.