Preheat oven to 350°F (180°C).

In a bowl, mix together flour, baking powder, and ground ginger.

In a separate bowl, cream together the butter with the flour mixture.

Add chopped toasted almonds and mix well.

Blend in the confectioners' sugar.

Add egg yolks and vanilla extract and mix to combine.

Knead the dough for 5 minutes.

Divide the dough into 4 equal portions and shape each portion into a 1-inch wide log.

Cover the logs with plastic film and refrigerate for 30 minutes.

Cut the chilled logs into 1/2-inch thick slices.

Place the slices on an ungreased cookie sheet, leaving 1 inch of space between each cookie.

Using your finger or the back of a spoon, press the center of each cookie to create an indentation.

Fill the indentation of each cookie with raspberry jam.

Bake in the preheated oven for 20-25 minutes, or until lightly golden.

Cool the cookies on a wire rack.

Store the cookies in an airtight container or jar.