Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine softened unsalted butter and 1/2 cup powdered sugar. Beat until smooth and creamy, about 2-3 minutes.

Mix in the almond extract until well combined.

In a separate bowl, whisk together all-purpose flour, ground almonds, and a pinch of salt. Gradually fold this dry mixture into the butter mixture until a soft dough forms.

Scoop about 1 tablespoon of dough, flatten it, place 1/2 teaspoon of raspberry jam in the center, and roll into a ball.

Place each dough ball on the baking sheet, ensuring at least 2 inches of space between them.

Bake for 15-18 minutes, until edges are lightly golden; the tops should remain pale.

Cool on the baking sheet for 5 minutes, then roll in powdered sugar and transfer to a wire rack to cool completely.

For an extra touch, dust with more powdered sugar before serving.