Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.

In a large mixing bowl, cream the unsalted butter and powdered sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.

Gradually add the all-purpose flour and almond extract, mixing on low speed until a soft, slightly sticky dough forms.

Shape the dough into small balls, about one inch in diameter, and flatten each slightly before placing them on the baking sheets.

Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on baking sheets briefly before transferring to a wire rack.

Beat the heavy cream and remaining powdered sugar until firm peaks form, then gently fold in the mashed fresh raspberries.

Spread a generous layer of the raspberry cream filling on the flat side of one cookie and top with another cookie to create a sandwich.

Serve the cookies arranged on a plate, garnished with whole raspberries and fresh mint leaves.