In a large bowl, cream the softened butter and powdered sugar until light and fluffy (about 2–3 minutes).

Add vanilla and almond extract. Mix until combined.

In another bowl, whisk together flour, almonds, and salt.

Gradually mix the dry ingredients into the wet mixture until a soft dough forms.

Cover and refrigerate dough for 30 minutes.

Preheat oven to 350°F (175°C). Line baking sheets with parchment.

Scoop 1 tablespoon of dough, flatten it slightly, and place 1/2 teaspoon of raspberry jam in the center. Wrap the dough around the jam and roll into a ball.

Place on prepared baking sheets about 1 inch apart.

Bake for 12–14 minutes, or until bottoms are just golden (tops will remain pale).

Cool for 5 minutes, then gently roll warm cookies in powdered sugar.

Once fully cooled, roll or dust again for that classic snowball finish.