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1
In the bowl of a stand mixer fitted with the paddle, beat the butter and the 3/4 cup of confectioners sugar at low speed until well blended, then beat at medium-high speed until smooth and lightened, scraping down the side of the bowl, about 5 minutes.
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2
At low speed, add the flour, potato starch and salt and beat just until the dough comes together; it will be quite soft.
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3
Scrape the dough onto a sheet of parchment paper and pat 1 inch thick.
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4
Top with another sheet of parchment paper and roll out 1/4 inch thick.
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5
Transfer the dough to a baking sheet and refrigerate until firm, about 1 hour.
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6
Meanwhile, line a baking sheet with parchment paper.
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7
In a small saucepan, combine the granulated sugar with 1/2 cup of water and bring to a boil.
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8
Add the chopped almonds and cook over moderately low heat, stirring occasionally, until the syrup is reduced by half and thick, about 15 minutes.
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9
Drain the almonds in a sieve.
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10
Spread on the prepared sheet in a single layer and let cool completely.
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11
Preheat the oven to 350.
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12
Line 2 more baking sheets with parchment paper.
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13
Using a 2-inch heart-shaped cookie cutter, stamp out cookies and arrange them 1 inch apart on the prepared sheets.
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14
Using a smaller heart-shaped cookie cutter, stamp out the centers of half of the cookies.
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15
Transfer the whole cookies to 1 prepared baking sheet and the cutout cookies to another.
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16
Gather all of the scraps and reroll between 2 sheets of parchment to stamp out more cookies.
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17
Scatter the candied almonds on top of the cookies with the centers cut out and press gently to help them adhere.
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18
Bake the cookies for about 18 minutes, rotating and shifting the pans halfway through, until golden around the edges.
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19
Transfer to racks to cool completely.
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20
Spoon a scant tablespoon of raspberry jam onto the whole cookies.
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21
Dust the cutout cookies with confectioners sugar and assemble the sandwiches; press gently to adhere.
