To begin, sift flour into a large bowl. Add softened butter, sugar, lemon zest, egg yolks, sour cream, and a pinch of salt. Knead gently until a smooth, pliable dough forms. Wrap in cling film and chill for 30 minutes before rolling. Proceed to making the filling.

In a mixing bowl, combine ground almonds, sugar, orange zest, and vanilla extract. Whisk the egg whites until just foamy, then fold them into the almond mixture along with the maraschino liqueur. The filling should be moist but firm. Move to shaping.

Lightly flour your surface and roll the chilled dough to about 3 mm thickness. Keep the surface dusted to prevent sticking. Transition to cutting shapes.

Using a round cutter or glass (about 7 cm diameter), cut circles from the rolled dough. Gather scraps, re-roll, and continue until all dough is used. Transition to filling.

Place 1 teaspoon of almond filling in the centre of each dough circle. Fold over to form a half-moon shape and press edges firmly with fingers or fork tines to seal. Continue until all are filled. Prepare for baking.

Preheat your oven to 180°C (160°C fan). Line a baking tray with parchment paper and arrange the shaped pastries with slight spacing. Move to baking.

Bake for 15–20 minutes until lightly golden. Avoid over baking as the pastry should remain delicate. Remove from oven and allow to cool slightly. Transition to finishing.

Dust cooled Rafioli generously with icing sugar. Serve with coffee or dessert wine for an authentic Croatian touch. Presentation tip: arrange on a lace lined plate or wooden board for a festive display.