Whisk together 2 cups of all-purpose flour and ¼ teaspoon of salt; set aside. Finely grind 1 cup of sliced almonds in a food processor until sandy.

Cream together ¾ cup of softened butter and ½ cup of powdered sugar for 2-3 minutes until light and fluffy. Add 1 teaspoon of almond extract and mix.

Gradually incorporate the flour mixture into the creamed butter and sugar. Fold in ground almonds until a soft dough forms.

Scoop out about ½ tablespoon of dough, roll into a ball, make an indentation, fill with ½ teaspoon of raspberry jam, seal with another dough ball.

Place balls on a plate, cover with plastic wrap, and chill in the refrigerator for 1.5 hours.

Preheat oven to 375°F (190°C) and line baking sheets with parchment paper. Bake cookies for 11-13 minutes until set but pale.

Cool cookies for 5 minutes on baking sheets, then roll in powdered sugar until coated. For extra snowy finish, roll again after cooling.