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

In a large mixing bowl, combine almond flour, all-purpose flour, softened butter, and powdered sugar until they form a soft dough.

Add salt and vanilla extract, then mix thoroughly until fully incorporated.

Take a small portion of the dough, flatten it, place a dollop of raspberry jam in the center, and fold the dough over the jam to roll it into a ball.

Place your formed cookies on the prepared baking sheet, allowing space between each one.

Bake for approximately 12–15 minutes until lightly golden on the bottom.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar once cool.