Raspberry-Filled Almond Snow Cookies
Ingredients:

2 1/2 cups all-purpose flour
1 cup unsalted butter, softened
1/4 cup powdered sugar, plus extra for dusting
1/2 cup finely ground almonds (almond meal or almond flour)
1 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
1/4 cup raspberry jam (or any other fruit jam you like)
1/4 cup sliced almonds (optional, for garnish)
 Instructions:
Preheat the oven:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Make the dough:

In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy (about 2-3 minutes).
Add the ground almonds, vanilla extract, almond extract, and salt, and mix to combine.
Gradually add the flour, mixing until the dough comes together and is soft but not sticky. You should be able to roll it into a ball without it sticking to your hands.
Shape the cookies:

Take about 1 tablespoon of dough and roll it into a ball. Place the ball on the prepared baking sheet, spacing them about 1-2 inches apart.
Using your thumb or the back of a spoon, make a small indentation in the center of each cookie to create a little "well" for the jam.
Fill each indentation with about 1/2 teaspoon of raspberry jam.
Bake the cookies:

Bake in the preheated oven for about 12-15 minutes, or until the edges of the cookies are lightly golden.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Dust with powdered sugar:

Once the cookies have cooled, dust them generously with powdered sugar to create the "snow" effect.
Optional: Garnish with sliced almonds:

For a little extra crunch and a lovely presentation, you can sprinkle the cookies with sliced almonds just after dusting with powdered sugar.