Preheat your oven to 350°F (175°C). Cream butter and powdered sugar until light and fluffy in a bowl. Mix in flour and almond extract until smooth.

Scoop cookie dough into 1-inch balls and place on parchment-lined baking sheet. Flatten slightly and bake for 10-12 minutes until edges are golden. Cool on a wire rack.

For the filling, whip heavy cream and powdered sugar until stiff peaks form. Fold in mashed raspberries to create the filling.

Spread raspberry cream filling on the flat side of one cookie and top with another cookie to make a sandwich. Repeat until all cookies are filled.

Arrange cookies on a platter, garnishing with whole raspberries and mint leaves if desired for presentation.