Using a hand or stand mixer, beat 1 cup butter and ⅔ cup granulated sugar on medium/high speed until smooth and creamy. Add ½ teaspoon almond extract and mix again.

Add 2 ⅛ cups flour and ¼ teaspoon salt. Mix on low speed until all ingredients are incorporated.

Lightly knead the dough by hand until it forms a ball. Cover with plastic wrap and refrigerate for 2 hours.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Slice the cold dough into smaller pieces and knead in hands to achieve a 'clay' texture. Shape the dough into 1 ½-inch balls and create a depression in the center with a finger.

Fill each depression with raspberry jam and refrigerate the shaped cookies for 15-20 minutes.

Bake at 350°F for 12-15 minutes or until the edges are lightly brown. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.