Stir together salt, butter, vanilla sugar and half of the sugar. One by one, stir in egg yolks, orange juice and zest. Whip the egg whites with the remaining sugar to egg whites and fold loosely into the butter-egg mixture.
Sift flour and cornstarch over it, add peeled and ground almond kernels. Gently work everything in.
Spread the dough one centimeter thick on the buttered parchment paper. Bake in the heated oven for ten minutes on the middle rack and cool on the baking sheet. Then turn out onto a flat surface. After resting for about 120 minutes, cut the pastry horizontally and unfold the halves.
Spread the raspberry jam through a hair strainer.
Spread jam on one half of the dough and place the other half on top. Then cut diamonds of two to three centimeters edge length.
Sift the powdered sugar, mix with raspberry juice and raspberry brandy.
Glaze the pastry and decorate with almond slivers.
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