In a large mixing bowl, cream the softened unsalted butter with powdered sugar until light and fluffy.

Add almond extract to the creamed mixture and mix until combined.

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this to the creamed mixture, stirring until just combined.

Scoop portions of the dough and roll into balls, creating a well in the center for the filling.

Fill the well with raspberry jam and fold the dough over to seal,

Preheat the oven to 350°F, arrange cookie balls on a lined baking sheet, and bake for 12-15 minutes.

Remove from oven, cool slightly, then roll in powdered sugar and cool completely on a wire rack.