In a medium saucepan, combine frozen raspberries, caster sugar, and lemon juice. Simmer over low heat for 12–14 minutes until it thickens. Stir in rosewater off the heat and cool.

In a large bowl, beat softened butter and icing sugar with an electric mixer until pale and fluffy, about 3–4 minutes. Add vanilla and mix until combined. Fold in flour, almond meal, and salt; form into soft dough, divide, wrap, and chill for 30 minutes.

Preheat the oven to 180°C. Roll out one dough disc to 0.5cm thick. Cut with a snowflake cookie cutter, ensuring half have smaller snowflake shapes cut from the center.

Bake for 12-14 minutes until light golden. Let cool on trays for 10 minutes before transferring to a wire rack.

Once cool, spoon 1/2 teaspoon of cooled raspberry jam onto each full biscuit and dust cut-out biscuits with icing sugar before placing them on top.