Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

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

Step 3: Add the almond extract and mix until well combined.

Step 4: Gradually add the flour, mixing until a soft dough forms. If the dough feels sticky, refrigerate it for about 15 minutes to make it easier to handle.

Step 5: Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving a couple of inches between each cookie. Using your thumb or the back of a spoon, create an indentation in the center of each ball.

Step 6: Fill each indentation with about ¼ teaspoon of raspberry jam.

Step 7: Bake for 12-15 minutes or until the edges are lightly golden. If you prefer a crispier cookie, add a couple of extra minutes of baking time.

Step 8: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cool, dust with powdered sugar and add a few almond slices on top, if desired.