In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and cardamom, set aside. In a food processor, pulse together the almonds with 1/4 cup sugar until finely ground, set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1/2 cup of sugar together until combined about 1 1/2 minutes. Mix in the egg yolks, one at a time, waiting until the previous is completely mixed in. Add the vanilla extract. Stop the machine, scrape down the sides and bottom of the bowl as necessary. Turn the mixer on to a low speed and add in the almond mixture, wait until completely mixed in, about 1 minute. Add the flour mixture and mix until combined. Form mixture into 2 evenly sized balls, flatten each into a 6-inch round disk and wrap each one separately in plastic wrap and refrigerate for at least 2 hours.

Position two racks near the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mat (I recommend using the mat as the cookies may spread on parchment), set aside. Dust work surface with flour, roll out one disk into 1/6-1/8 inch thickness. Cut using a linzer cookie cutter or a medium round or fluted cookie cutter, then using a smaller round, heart, or star shape to cut out the center. Carefully transfer to baking sheet. I used a very thin metal spatula to lift cookie dough to baking sheet. Place cookie about 1 - 1 1/2 inches apart from each other on baking tray. Place the baking tray in the fridge for 10 minutes or in the freezer for 5, cookies hold their shape better when cold. Also, refrigerate any leftover dough. Bake the cookies for 9-12 minutes until edges start to turn golden. Let cool on baking sheet for 5 minutes before transferiing to wire rack to cool completely. Spread cookies with raspberry jam over the whole rounded circles, top with star cut out circles, and dust with powdered sugar. Store in an airtight container for up to 5 days.