In a large bowl, cream together the butter and sugar until light and fluffy. Add the vanilla extract and mix well. Gradually add the flour, ground almonds, and salt, mixing until a dough forms. Divide the dough into two discs, wrap in plastic wrap, and chill for at least an hour.

Preheat your oven to 350°F (175°C) to prepare for baking.

Roll out the chilled dough on a lightly floured surface to 1/8-inch thickness. Cut out heart shapes, ensuring half have smaller heart cut-outs in the center. Place on a parchment-lined baking sheet.

Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden. Remove from the oven and let cool completely on a wire rack.

While the cookies cool, gently heat the raspberry jam in a small saucepan to soften, making it easier to spread.

Spread a thin layer of jam on the bottom heart cookies. Top with the heart cut-out cookies, pressing gently to secure. Dust with powdered sugar before serving.

Serve the Heart Linzer Cookies on a beautiful platter. These delightful cookies are perfect for sharing with loved ones or as a sweet treat during tea time.

Store the cookies in an airtight container at room temperature for up to a week. For extended freshness, keep them in the refrigerator.