Step 1: Make the Cookie Dough

1. In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes. Use a hand mixer or stand mixer for best results.
2. Add the vanilla extract and almond extract, and mix until incorporated.
3. In a separate bowl, whisk together the all-purpose flour, finely ground almonds (or almond flour), and salt.
4. Gradually add the dry ingredients to the butter mixture, mixing just until combined. Be careful not to overmix, as this can make the cookies tough.

Step 2: Chill the Dough

1. Divide the dough into two equal portions and shape them into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps prevent the cookies from spreading and makes it easier to work with.

Step 3: Preheat the Oven

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 4: Shape and Fill the Cookies

1. Remove one disk of dough from the refrigerator. Using a small cookie scoop or tablespoon, scoop out a portion of dough and roll it into a ball.
2. Flatten the ball in your palm, creating a small indentation in the center.
3. Place about 1/4 teaspoon of raspberry jam in the indentation, then carefully fold the dough around the jam, rolling it back into a smooth ball. Make sure the jam is fully enclosed to prevent leaking.
4. Repeat with the remaining dough, placing the filled balls on the prepared baking sheet about 1 inch apart.

Step 5: Bake the Cookies

1. Bake the cookies in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden but the tops are still pale. The cookies will firm up as they cool, so avoid overbaking.
2. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Coat the Cookies

1. Place the powdered sugar in a shallow bowl. Once the cookies are completely cooled, roll each cookie in the powdered sugar to coat them thoroughly.
2. For an extra snowy look, roll the cookies in powdered sugar a second time before serving.

Step 7: Serve and Store

1. Serve the Raspberry Filled Almond Snowball Cookies on a festive platter, or store them in an airtight container for up to 5 days at room temperature.
2. If making ahead, you can freeze these cookies for up to 2 months. Thaw and re-roll in powdered sugar before serving to freshen up their appearance.