Preheat your oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat, and set aside.

In a stand mixer cream together the butter, granulated sugar, and powdered sugar until smooth.

Add the egg, vanilla, and almond extract, mixing until well combined.

Then add the all-purpose flour, almond flour, and salt, mixing until you have a soft, slightly gritty dough.

On a floured surface, roll out the dough to about 1/4 inch thick.

Use Linzer cookie cutters to cut out an equal number of whole cookies and cookies with a center cut-out.

Arrange the cookies on the prepared cookie sheet and bake at 350°F for 7-9 minutes, until the cookies puff up and lose their glossy appearance.

Let the cookies cool completely. Spread jam onto the bottom of each whole cookie. Set aside.

Place the cookies with the cut-out centers on a cookie sheet, dust with powdered sugar, then sandwich the jam-filled whole cookies with the powdered sugar–dusted cookies on top.