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

Cream together 1 cup of softened unsalted butter and 1/2 cup of powdered sugar until light and fluffy (about 3-5 minutes).

In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 cup of ground almonds, and a pinch of salt.

Gradually add the dry mixture to the creamed butter and sugar, mixing on low speed until just combined.

Scoop out about 1 tablespoon of dough, create an indentation, and fill it with 1/4 teaspoon of raspberry jam. Seal and roll into a ball.

Place the filled dough balls on the baking sheet, spaced 2 inches apart, and bake for 10-12 minutes or until lightly golden.

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

Once cooled, roll each cookie in powdered sugar for a snowy finish.