Cream the butter and sugar on medium speed for about 1 minute. Add the egg and almond extract and continue mixing for another minute. Add the salt, baking powder, almond flour, and all purpose flour and mix until thoroughly combined. Using a small ice cream scooper, scoop out dough balls onto an oiled baking sheet.
Place baking sheet in the freezer for at least 30 minutes.
Bake the cookies for 11-13 minutes, depending on how soft you want them. When the cookies come out of the oven, either using your thumb (careful the cookies will be very hoor the end of a wooden spoon and push the center of the cookies down, making an indent for the raspberry jam to be placed.
Once the cookies have cooled, spoon about 1/2 teaspoon of raspberry jam in the center of each cookie. For extra decoration, sift some powder sugar over the top of each cookie.