In a large mixing bowl, cream together 1 cup of softened unsalted butter and ½ cup of powdered sugar until light and fluffy, about 3-5 minutes.

In a separate bowl, whisk together 1 cup of almond flour, 1 cup of all-purpose flour, and ¼ teaspoon of salt.

Gradually add the dry ingredients to the creamed mixture until just combined. Mix gently.

Using a tablespoon, scoop portions of the dough and roll them into smooth balls, about 1-inch in diameter. Make a small indentation for the filling.

Place about ¼ teaspoon of raspberry filling into each indentation. Pinch the dough to seal and reshape.

Arrange cookie balls on a parchment-lined baking sheet, spacing them 2 inches apart. Preheat oven to 350°F (175°C) and bake for 10-12 minutes.

Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack.

Once cooled, roll cookies in powdered sugar to coat.