In a large mixing bowl, use an electric mixer to beat 1 cup of softened unsalted butter and 1/2 cup of powdered sugar until light and fluffy, about 2-3 minutes.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 cup of ground blanched almonds, and 1/4 teaspoon of salt until well blended. Gradually add the dry ingredients to the butter mixture.

Using a tablespoon or small cookie scoop, portion out the dough and roll it into smooth balls, about 1 inch in diameter. Gently indent the center, filling with 1/2 teaspoon of raspberry filling. Seal and re-roll.

Preheat your oven to 350°F (175°C) and arrange the cookie balls on a parchment-lined baking sheet. Bake for 10-12 minutes until lightly golden.

Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Roll each cookie in powdered sugar twice.