Prepare the Dough: In a large bowl, combine grated marzipan, powdered sugar, eggs, and salt. Mix until smooth and well combined. Slowly incorporate the flour, stirring until a smooth dough comes together. Once formed, wrap it in plastic wrap and refrigerate for 30 minutes.

Preheat the Oven: Heat your oven to 180°C (350°F) and prepare a baking sheet by lining it with parchment paper.

Shape the Cookies: Roll the chilled dough on a floured surface to about 1/4 inch thick. Use a round or scalloped cookie cutter to cut out shapes. Using a smaller cutter or your thumb, create a small indentation in the center of half the cookies. These will be the tops.

Bake the Cookies: Arrange the cookie tops and bottoms on the prepared baking sheet. Bake for 8 to 10 minutes, or until the edges are just golden. Allow them to cool fully on a wire rack.

Assemble the Cookies: Spread a small amount of raspberry jam on the bottom cookies. Place the top cookies with the indentation over the jam, gently pressing to sandwich them together.

Decorate and Serve: Dust the finished cookies generously with powdered sugar for a festive touch. Enjoy with tea, coffee, or as a delightful standalone dessert.