Almond Snowball Cookies with Raspberry Delight

In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy.
Mix in the vanilla and almond extracts.
Gradually add almond flour, chopped almonds, and salt. Mix until a soft dough forms.
Chill the Dough:

Cover the dough and chill in the refrigerator for at least 30 minutes. This makes it easier to handle.
Fill the Cookies:

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out tablespoon-sized portions of dough. Flatten each portion slightly and place a small amount (about 1/2 tsp) of raspberry jam in the center.
Carefully wrap the dough around the jam, rolling it into a ball to fully enclose the filling.
Bake:

Place the dough balls on the prepared baking sheet, about 1 inch apart.
Bake for 12-14 minutes until the bottoms are lightly golden. The tops should remain pale.
Coat with Powdered Sugar:

Let the cookies cool for 5 minutes, then roll them in powdered sugar while they are still warm to create a “snowy” coating.
Allow them to cool completely and roll them in powdered sugar again for an extra layer.
Serving and Storage Tips: