In a large mixing bowl, combine the all-purpose flour, almond flour, ground walnuts, powdered sugar, and a pinch of salt. Mix until well combined.
In a separate bowl, beat the softened butter until creamy, then add the egg yolks one at a time, mixing well after each addition.
Gradually combine the dry ingredients with the wet ingredients, adding milk as needed to form a soft dough.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 180°C (350°F). Line your baking sheets with parchment paper.
Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness and cut out cookie shapes.
Bake the cookies for 12-15 minutes until the edges are slightly golden. Allow them to cool on the baking sheets before transferring to a wire rack.
Melt the dark chocolate using a double boiler or microwave until smooth.
Mix the sweet cream and vanilla powdered sugar together, then fold in the melted chocolate until well combined.
Spread raspberry jam on the bottom of one cookie, add chocolate filling, and sandwich with another cookie.
