Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together softened unsalted butter and powdered sugar until light and fluffy.

Beat in the vanilla extract until fully combined, scraping down the sides of the bowl as needed.

In a separate bowl, whisk together all-purpose flour, almond flour, and salt, then set aside.

Gradually add the dry ingredient mixture to the butter mixture, folding together until just combined.

Scoop tablespoon-sized portions of dough, flatten slightly, place a teaspoon of raspberry jam in the center, and seal into a ball.

Sprinkle the tops with sliced almonds before placing the cookies on the prepared baking sheet.

Bake for about 15-20 minutes or until edges are lightly golden. Allow to cool on the sheet for 5 minutes.

Dust with powdered sugar before serving for an extra touch of sweetness.