Preheat oven to 350*F. Prepare flax egg.
In a mixer with paddle attachment, cream butter and sugar.
Add flax egg and vanilla.
With a small cookie scoop, scoop dough and cover in ground almonds.
Place on a parchment lined cookie sheet 1" apart.
Using the end of a wooden spoon, push a hole into the centre of the cookie.
Bake for 6 mins. Then remove from oven to repoke the hole if required.
Bake for another 6 mins or until slightly golden.
In another bowl, microwave raspberry jam for 15 seconds to make it runny.
Spoon jam into the centres of the cookies. Allow to set for 15 mins.
Store in an airtight container for up to 1 week.