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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together butter and powdered sugar until light and fluffy.
Mix in vanilla and almond extract.
Gradually add flour and salt, then stir in chopped almonds.
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.
Place dough balls on the baking sheet, leaving space between each cookie.
Bake for 12-15 minutes or until the edges are golden.
Dust with powdered sugar while still warm. Let cool on a wire rack.
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!
