Toast the almonds in a small saucepan over medium heat, often shaking until they’re aromatic and lightly browned, 7–10 minutes. Remove the pan from the heat and let the almonds cool completely before adding them to a food processor along with 1 tablespoon of all-purpose flour. Blend the mixture until it’s fine and sandy, scraping down the sides of the bowl as needed. Add the remaining all-purpose flour, powdered sugar, and kosher salt and pulse a few times to combine about 4 times.

Lightly beat the yolks, vanilla, and almond extract in a small bowl until combined; keep in the refrigerator until needed.

Next, add butter and quick pulse times until it resembles coarse crumbs, about 1o to 15 seconds; you don’t want them smaller than that as the butter will further be broken up in the next step.

Next, with the machine running, add the yolk mixture in a slow, steady stream. Process just until the dough holds together, about 8 to 15 pulses; the dough should not come together entirely into a ball. Instead, it should look loose but holds together when pinched.

Alternatively, you can transfer the almond flour mixture to a large bowl with the rest of the flour, confectioner's sugar, and salt; whisk to combine. Use a stand mixer (one fitted with the paddle attachment) to cream the sugars and butter until they’re a light, fluffy consistency, about 4 to 5 minutes. Add in the egg mixture. Mix to combine. Add the flour mixture and continue to mix at low speed until there are no floury streaks.

Place the dough onto a lightly floured work surface and evenly split it into two pieces. Wrap each half in plastic wrap, and refrigerate for at least 1 hour. If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 10 to 15 minutes before rolling into balls; the cookie dough will be very stiff after being in the fridge that long.

Repeat the rolling and cutting process, using a second smaller cookie cutter to punch a hole in the center of each round before transferring them to the second baking sheet. Let the dough chill for 30 minutes.

Preheat the oven to 350 degrees Fahrenheit. Bake the cookies until they’re golden brown, about 10 minutes. Gently transfer the cookies to a wire rack with a spatula to cool completely.

To assemble, use a small offset spatula to spread a teaspoon of raspberry preserves into an even layer on a bottom cookie, then top with a cut-out cookie. Repeat with the remaining cookies, then sprinkle them with powdered sugar. Store the cookies in an airtight container with a sheet of parchment paper between layers to protect the exposed raspberry preserves.