Separate the eggs. Put the butter in a large bowl and stir until creamy. While stirring constantly, pour in the sugar and beat everything until frothy. Mix the egg yolks, vanilla sugar and finally the salt together. Add the flour to the butter mixture and stir the whole thing until a smooth dough is formed. Cover the bowl and put the batter in the refrigerator for about 30 minutes. Preheat the oven to 160 degrees. Cover a tray with baking paper. Prepare the egg whites and the almonds in a small bowl. Shape the dough into balls about 4 cm in size and first dip them in egg white and then roll them in the almonds. Place the balls next to each other on the baking sheet, about 5 cm apart, pressing them in the middle with your thumb. Bake the cookies on the middle rack for 10 to 15 minutes, until the almonds are lightly brown. Remove the biscuits and let them cool. Then add about ½ teaspoon of raspberry jam to each of the hollows and allow to cool.
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