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

In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy.

Add the vanilla extract and mix until fully incorporated.

Gradually mix in the almond flour until a soft dough forms.

Take small portions of dough, roll them into balls, and flatten each ball. Place a teaspoon of raspberry jam in the center, fold the dough, and roll back into a ball.

Arrange cookies on the baking sheet and bake for 10-12 minutes until bottoms are lightly golden.

Once baked, allow to cool and roll each cookie in powdered sugar until fully coated.