Beat the butter and sugar together in a large mixing bowl until light and creamy, about 2 minutes. This helps create that soft, melt-in-your-mouth texture.

Add the egg and vanilla extract, mixing just until combined and smooth.

Stir in the all-purpose flour, almond flour, and salt. Mix until a soft dough begins to form and pulls away from the sides of the bowl.

Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour to firm up. This makes rolling and cutting much easier.

Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.

On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Cut out half the cookies using a solid round cutter (or festive shapes like stars or hearts). Then cut out the centers of the remaining cookies with a smaller cutter.

Transfer the cutouts to prepared baking sheets, spacing them about an inch apart. Re-roll scraps as needed to use up the dough.

Bake for 8–10 minutes, or until the edges are just beginning to turn golden. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Once cooled, dust the top (cut-out) cookies with powdered sugar.

Spread about 1 teaspoon of jam onto each bottom cookie, then gently place a dusted cookie on top to form a sandwich. Press lightly so the jam peeks through the cutout center.