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

Cream together unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Add in one egg and vanilla extract, mixing until well combined.

Gently fold in the almond flour to the wet ingredients until just combined.

In a separate bowl, mash fresh raspberries and mix in powdered sugar until thick.

Scoop out a small amount of dough, flatten it, add a teaspoon of raspberry filling, and roll into a ball.

Bake for about 12-15 minutes or until the edges are lightly golden. Let cool slightly.

Roll the cookies in powdered sugar until fully coated and allow to rest on a wire rack.