1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg yolk and almond extract. Gradually mix in the flour and salt until just combined.
3. Roll dough into 1-inch balls and place them 1 inch apart on the prepared baking sheets. Use your thumb or the back of a small spoon to make an indentation in the center of each cookie. Fill each indentation with about 1/2 teaspoon of raspberry jam.
4. Bake for 12-15 minutes, or until the edges are just beginning to turn golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cool, dust generously with powdered sugar.