Cream the butter and sugar by beating softened unsalted butter with powdered sugar until light and fluffy.

Combine the dry ingredients by whisking together flour, ground almonds, and salt. Gradually mix into creamed butter.

Form the cookies by rolling a tablespoon of dough into a ball, creating an indentation, and adding raspberry filling.

Prepare for baking by preheating the oven and lining a baking sheet with parchment, arranging cookie balls.

Bake the cookies in the preheated oven until edges are golden, about 10-12 minutes, rotating halfway.

Cool the cookies for 5 minutes, then transfer to a wire rack and roll in powdered sugar twice after fully cooling.