In a medium bowl, whisk together the all-purpose flour, toasted ground almonds, and a pinch of salt. Set aside.

In a large mixing bowl, using an electric hand mixer, cream the unsalted butter and powdered sugar together until light and fluffy. This process typically takes 2–3 minutes.

Add the almond extract to the creamed butter mixture and blend until fully incorporated. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.

Take two 1-inch portions of dough and roll each into a ball. Using your fingers, create a small hollow in each ball. Place a scant ½ teaspoon of seedless raspberry jam into the hollow of one ball. Place the second ball on top, pinching the edges to seal the jam inside. Gently roll the sealed dough into a smooth ball. Repeat this process with the remaining dough.

Arrange the shaped cookies on a parchment-lined baking sheet and refrigerate for 1–2 hours. Chilling helps the cookies maintain their shape during baking.

Preheat your oven to 350°F (175°C). Bake the cookies for 11–12 minutes, or until the bottoms just begin to turn golden. Remove the cookies from the oven and allow them to cool slightly on the baking sheet.

While the cookies are still warm, roll them in powdered sugar for the first coating. Once completely cool, roll them again in powdered sugar to achieve their signature snowball appearance.

Place the cookies on a serving platter or store them in an airtight container. These cookies are best enjoyed with a warm beverage or shared with loved ones.