Step 1

Toast the almonds. Toast the almonds in a small frying pan over medium heat, stirring frequently, until fragrant, 8 to 10 minutes. Set aside until cooled completely, about 20 minutes.

Step 2

Make almond flour. Place the cooled almonds and 1/2 cup of the flour in a food processor fitted with a blade attachment and process to a fine meal. Add the remaining 1 3/4 cups flour and salt, pulse to just combine, and set aside.

Step 3

Cream the butter and sugar. Place the butter and sugar in a stand mixer fitted with a paddle attachmenton. (Alternatively, use an electric hand mixer and a large bowl.) Beat on medium speed until fluffy and lightened in color, about 3 minutes.

Step 4

Add the egg and vanilla. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla beat on medium speed until well-combined, about 1 minute.

Step 5

Add the flour. Stop again and scrape down the sides of the bowl. Add the flour mixture and mix on low speed until just incorporated, about 30 seconds.

Step 6

Divide the dough. Remove the bowl from the mixer and give the dough a few stirs with a rubber spatula, scraping the bottom of the bowl, to ensure that all of the ingredients are evenly incorporated. Divide the dough into 2 equal portions, about 4 1/2 ounces each.

Step 7

Chill the dough. Press each piece of dough into a 5x7-inch rectangle. Wrap each piece in plastic wrap and refrigerate until firm, about 1 hour.

Step 8

Roll the dough. Working with 1 piece of dough at a time, remove the dough from the refrigerator and unwrap. Sandwich the dough between two pieces of parchment paper and roll out to 1/4-inch thick.

Step 9

Cut the cookie bottoms. Use a 2-inch regular or fluted round cutter to cut as many rounds from the dough as possible. Place 12 rounds on a parchment paper-lined baking sheet and chill for 30 minutes. Repeat rolling and cutting the dough scraps, chilling the dough if it becomes too soft to get a clean cut. These rounds will be the bottoms of the cookies.

Step 10

Cut the cookie tops. Roll the remaining rectangle of dough out like the first. Use the 2-inch cutter to make rounds again, then use a 1-inch cutter to make a hole in the center of each round. Remove the center rounds (these can be baked off separately); these will be the tops of the cookies. Place the tops on another parchment-lined baking sheet. Repeat rolling and cutting any dough and scraps and chill the cookie tops for 30 minutes.

Step 11

Heat the oven. While the cookies are chilling, arrange 2 racks to divide the oven into thirds and heat the oven to 350°F.

Step 12

Bake the cookies. Bake the cookies until lightly golden-brown, 9 to 11 minutes. Cool completely before filling.

Step 13

Fill and decorate. Spread each cookie bottom with 1 teaspoon of raspberry jam and top with a cookie top. Use a fine-mesh strainer and sprinkle the tops of the cookies with powdered sugar just before serving.