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

In a large bowl, beat the softened butter and powdered sugar together until creamy.

Mix in the almond extract and salt. Gradually add the flour, mixing until the dough comes together.

Stir in the finely chopped almonds.

Roll the dough into small balls (about 1-inch in diameter) and place them on the prepared baking sheet, leaving a little space between each.

Use your thumb or the back of a spoon to make an indent in the center of each cookie.

Fill each indent with a small amount of raspberry jam, about 1/2 teaspoon.

Bake for 12-15 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Optional: Dust with powdered sugar before serving for an extra touch of sweetness.