1-Combine 2 cups all-purpose flour and a pinch of salt in a bowl. In another bowl, beat 1 cup unsalted butter (at room temperature) and 1/2 cup powdered sugar until light and fluffy. Stir in 1/2 teaspoon almond extract, then gradually add the flour mixture, beating on low speed until combined. Finally, stir in 3/4 cup toasted ground almonds to form the dough.

2-Shape the dough into 1-inch balls. Create a hollow in each ball, fill with about 1/2 teaspoon of seedless raspberry jam, and sandwich two balls together, pinching the edges firmly to seal the jam inside. Gently reshape into a ball for a smooth finish.

3-Place the shaped cookies on baking sheets lined with parchment paper. Refrigerate them for 1 to 2 hours to firm up the dough.

4-Preheat your oven to 350°F (175°C). Bake the cookies for 11 to 12 minutes, or until the bottoms begin to lightly brown.

5-Let the cookies cool slightly, then roll them in additional powdered sugar. Once they’re completely cool, roll them in powdered sugar again for that classic snowy look.

6-Store the finished cookies in an airtight container to keep them fresh.