In a large mixing bowl, cream together 1 cup of softened unsalted butter and ½ cup of powdered sugar using an electric mixer on medium speed for 2-3 minutes until the mixture is light and fluffy.

Add in 1 teaspoon of pure vanilla extract, continuing to mix until well combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 cup of finely ground almonds, and a pinch of salt. Gradually incorporate the dry mixture into the creamed butter and sugar blend.

Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to firm it up.

While the dough chills, preheat your oven to 350°F (175°C).

Once the dough is chilled, use a tablespoon to scoop out portions, roll them into balls, create a small indentation, and fill it with about ½ teaspoon of blueberry jam.

Place the assembled cookies onto a parchment-lined baking sheet and bake for 12-15 minutes.

After baking, allow the cookies to cool for about 5 minutes, then gently roll them in additional powdered sugar.