Sift all-purpose flour, pastry flour, almond flour and salt into a medium bowl.

Mix butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until just combined, about 2 minutes. Add vanilla; mix, scraping the sides, until combined, about 30 seconds. Reduce mixer speed to low; add the flour mixture, 1/2 cup at a time, mixing just until the dough starts to come together. Spoon the dough onto a sheet of parchment paper and flatten into a circle about 1 inch thick. Wrap and refrigerate for 1 hour.

Preheat oven to 350°F. Line 3 baking sheets with parchment paper.

Roll the dough on a lightly floured surface to a 1/4-inch thickness. Cut into 2-inch rounds with a plain or fluted cutter. With half the rounds, use a 1-inch cookie cutter to cut a circle (or other shape) from the middle of each round. Place the cookies on the prepared baking sheets and refrigerate for 15 minutes. Reroll the dough up to 2 times. Discard any remaining dough.

Bake the cookies, in batches as needed, until the edges just begin to brown or the cookies are crisp, 10 to12 minutes. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely, about 10 minutes more.

Place 1 teaspoon lingonberry jam on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Place the cookies with the cutouts on top of the filled bottoms. Drizzle with white chocolate and sprinkle with freeze-dried raspberries.