In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy, about 2-3 minutes.

In another bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add to the creamed butter, stirring until just combined.

Roll about a tablespoon of dough into a ball, create an indentation, fill with raspberry filling and seal back into a ball.

Preheat oven to 350°F (175°C). Space cookie balls on a parchment-lined baking sheet and bake for 10-12 minutes.

Cool on the baking sheet for 5 minutes before transferring to a wire rack. Roll cooled cookies in powdered sugar twice.