Ingredients:

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 cup almond flour
1/4 teaspoon salt
1/2 cup raspberry jam
Powdered sugar, for dusting

Instructions:

Prepare the Dough:

In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and smooth.
Add the vanilla extract and almond extract, and mix 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.
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.
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.
Finish with Powdered Sugar:

Once the cookies are completely cooled, dust them generously with powdered sugar to give them a snowy appearance.