Prepare the raspberry filling by combining fresh raspberries with sugar and a splash of lemon juice in a small saucepan. Simmer over medium heat and stir for 10-15 minutes until thickened. Cool completely.

In a large mixing bowl, cream the softened unsalted butter and powdered sugar until light and fluffy, about 3-4 minutes.

In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt until well combined.

Gradually add the dry mixture to the creamed butter and sugar. Mix gently until just combined.

Shape tablespoon-sized pieces of dough into balls, create an indentation, and fill with raspberry filling. Seal and roll back into balls.

Preheat oven to 350°F (175°C) and line baking sheets with parchment. Bake the cookie balls for 10-12 minutes until lightly golden.

Allow cookies to cool for 5 minutes on sheets, then transfer to a wire rack. Roll in powdered sugar before serving.