1. Cream the butter and sugar together until pale and fluffy.
2. Add the egg and vanilla to the butter mixture and beat until mixed well.  
3. In a separate medium-size bowl, combine all-purpose flour, almond flour, cinnamon, baking powder, and salt. Gradually beat into the butter mixture until it is just combined.  
4. Shape the dough into a flattened disc, wrap in plastic wrap, and refrigerate until very firm, at least 2 hours. The dough will last up to 3 days.  
5. When you are ready to bake your cookies, preheat the oven to 375°F (190°C) and line 2 cookie sheets with parchment paper.  
6. On a floured surface, roll out the dough until it is about 1/8-inch thick. Using a 2½-inch cookie cutter, cut out as many rounds of dough as you can (scraps can be rerolled). Place them 2 inches apart on the prepared cookie sheets.  
7. Once the cut dough is on the baking sheets, cut a 1-inch hole in the center of half of the cookies.  
8. Bake for roughly 15-18 minutes until the edges are lightly golden brown. Let cool on the cookie sheets for a few minutes before transferring to a wire rack to cool completely.  
9. Flip the bottom halves (without the hole) over so the flat side is up and spread about 1 teaspoon of strained raspberry jam onto the cookies, leaving a small border around the edges. 
10. Dust the top halves of the cookies (with the cut-out circle) generously with powdered sugar, then carefully place the tops on the jam-covered bottoms. Press to seal very gently so you don’t break the top cookie. 
11. Assembled cookies are best enjoyed the day they are made. Leftover cookies can be stored in an airtight container at room temperature for up to 3 days.

FOR RASPBERRY JAM
 

1. Start by warming granulated sugar on a shallow pan or baking sheet in a 250-degree oven for about 20 minutes.
2. Cook raspberries in a saucepan on medium / high, mashing the fruit as it begins to break down.
3. Let the berries come to a rolling boil for 1 minute, then add warm sugar.
4. Cook jam on medium / high for about 5 minutes longer, or until thickened.
5. Test doneness with a cool metal spoon, when ready. Jam should drop off the spoon in a “sheet.”