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

In a mixing bowl, combine softened butter and granulated sugar. Beat the mixture on medium speed for about 3-5 minutes until light and fluffy.

Gently mix in the vanilla extract until fully incorporated.

Gradually add the almond flour to the butter mixture, blending until the dough comes together.

Roll small portions of the dough into 1-inch balls, flatten them slightly, and create a well in the center. Spoon in raspberry jam and seal the dough around it.

Place the cookies on the prepared baking sheet and bake for 10-12 minutes until golden on the bottom.

Remove from oven and let cool slightly. Roll each cookie in powdered sugar while still warm.