The combination of a ground almond pastry and raspberry jam is the basis for Linzertorte, a large version of these little cookies. Experiment with other types of jam and other nuts for the dough.
Transfer the dough rounds to ungreased cookie sheets; arrange them 1 inch apart. Cut out the center of half of the unbaked cookies with a 1-inch cutter.
Sift powdered sugar over the tops of the baked and cooled cutout cookies only. Use a powdered sugar sifter with a mesh cover, or a wire sieve.
Spread a thin layer of raspberry preserves on the flat side of each bottom cookie. Set a cutout cookie over the preserves to make a “sandwich.”