Refrigerate the almond-lemon dough for at least 2 hours before rolling to prevent spreading and ensure clean cutout windows; this also makes the dough easier to handle and creates tender, crisp cookies.

Lightly toast whole almonds before grinding them into flour to intensify their nutty flavor and reduce moisture, resulting in a more flavorful and structurally stable dough.

Use freshly grated lemon zest rather than dried peel for a brighter, more vibrant citrus flavor that won't overpower the delicate almond notes in your cookies.

Spread a thin, even layer of seedless raspberry jam on one cookie, then top with its pair—the small amount prevents leakage through the cutout window while the window allows the vibrant jam color to shine through.

Apply powdered sugar in two light layers with a fine sieve, allowing the first layer to set slightly before dusting again; this creates that bakery-quality sparkle while preventing clumping on the jam.