1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the almond extract.
3. In a separate bowl, whisk together the flour, ground almonds, and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
4. Roll the dough into 1-inch balls and place them 1 inch apart on the prepared baking sheets. Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
5. Fill each indentation with about 1/2 teaspoon of raspberry jam.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
7. Once completely cool, dust the cookies generously with powdered sugar.