Raspberry-Filled Almond Snow Cookies

In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and smooth.
Add the vanilla extract and almond extract, mixing well.
Gradually add the all-purpose flour, almond flour, and salt, mixing until a soft dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Shape and Fill the Cookies:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Take a small portion of dough (about 1 tablespoon) and flatten it into a circle with your hands.
Place a small spoonful of raspberry jam in the center of the dough circle.
Gently fold the dough over the jam and roll it into a ball, ensuring the jam is fully enclosed.
3. Bake the Cookies:

Place the filled cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
4. Finish with Powdered Sugar:

Once the cookies are completely cooled, dust them generously with powdered sugar to give them a snowy appearance.
Serving and Storage Tips: