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

In a mixing bowl, cream together softened butter and sugar for 3-5 minutes until light and fluffy.

Add the vanilla extract and blend at low speed until fully incorporated.

Gradually mix in the almond flour until a soft dough forms, about 1-2 minutes.

Shape the dough into small balls, flatten them, place a teaspoon of raspberry jam in the center, then fold and roll into a ball.

Place cookies on the baking sheet and bake for 10-12 minutes until lightly golden on the bottom.

Cool cookies for about 5 minutes then roll in powdered sugar before serving.