1️⃣ Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2️⃣ In a large bowl, cream together butter and powdered sugar until light and fluffy.
3️⃣ Mix in vanilla and almond extract.
4️⃣ Gradually add flour and salt, then stir in chopped almonds.
5️⃣ Scoop out dough and flatten it in your palm. Place ½ teaspoon of raspberry jam in the center and fold the dough around it to form a ball.

6️⃣ Place dough balls on the baking sheet, leaving space between each cookie.
7️⃣ Bake for 12-15 minutes or until the edges are golden.
8️⃣ Dust with powdered sugar while still warm. Let cool on a wire rack.
9️⃣ Store in an airtight container at room temperature for up to a week.

Enjoy these delightful cookies with a cup of tea or as a sweet treat at any gathering!