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

In a bowl, cream together unsalted butter and powdered sugar until light and fluffy, about 3-4 minutes. Gradually add eggs, mixing thoroughly after each, then stir in vanilla extract and fold in almond flour until smooth.

Take tablespoon-sized portions of the dough, roll into balls, and press down to create a well in the center for the filling.

Spoon raspberry jam into each well, pinch the edges to seal, and form the cookie shape again.

Space cookies on the baking sheet and bake for 12-15 minutes or until edges are light golden brown.

Allow cookies to cool briefly, then transfer to a wire rack. Dust with powdered sugar before serving.