In a large mixing bowl, combine softened unsalted butter and powdered sugar. Cream together until light and fluffy, about 3-4 minutes.

In a separate bowl, whisk together all-purpose flour, finely ground almonds, and salt. Gradually add to the creamed mixture while mixing on low speed until just combined.

Scoop out the dough and roll into balls. Create an indentation in the center and fill with raspberry filling. Seal and shape into balls.

Preheat oven to 350°F (175°C). Bake cookies on a parchment-lined baking sheet for 10-12 minutes, or until lightly golden.

Let the cookies cool on the baking sheet for about 5 minutes, then roll in powdered sugar until fully coated.