Heat 1/2 cup of seedless raspberry jam in a small saucepan over medium heat for about 5 minutes until it thickens slightly. Let it cool completely.

In a large bowl, cream together 1/2 cup of softened unsalted butter and 1/2 cup of powdered sugar until light and fluffy, about 2-3 minutes. Whisk together 1 cup of all-purpose flour, 1/2 cup of ground almonds, and a pinch of salt in another bowl. Gradually add the dry ingredients to the butter-sugar mixture and mix until just combined.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Form tablespoon-sized portions of dough into balls, create an indentation, and fill with about 1/2 teaspoon cooled raspberry filling. Seal and re-roll into smooth balls.

Place the cookie balls on the prepared baking sheet, spaced at least 2 inches apart. Bake for 10-12 minutes, or until lightly golden brown. Cool on the baking sheet for 5 minutes.

Transfer cookies to a wire rack to cool completely. Roll cooled cookies generously in powdered sugar, coating them thoroughly, and optionally a second time for extra snowiness.