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

In a large bowl, cream together the softened butter and powdered sugar until light and fluffy (3-4 minutes). Add vanilla and almond extracts.

Gradually sift in the all-purpose flour and salt, mixing on low speed until just combined, then fold in chopped almonds.

Take about 1 tablespoon of dough, flatten it, place raspberry jam in the center, and seal it into a ball.

Bake for approximately 14 minutes until the bottoms are lightly golden.

Let the cookies cool for 5 minutes, then roll them in powdered sugar before transferring to a wire rack.