In a large bowl, cream together the softened butter and granulated sugar.

Add in the egg, almond, and vanilla extracts and mix on medium speed until light and fluffy.

In a separate bowl, combine the all-purpose flour and almond flour.

Gradually add the dry mixture to the butter mixture, mixing until well combined. The dough will be a bit crumbly but will come together when pressed into a ball.

Divide the dough into two equal portions. Flatten each portion into a disk, and refrigerate one while you roll out the other.

Preheat your oven to 350°F Line baking sheets with parchment paper.

Roll out one portion of the dough on a lightly floured surface to a thickness of about ¼ inch. Use a Linzer cookie cutter to cut out the desired shape of your cookies. Half the cookies should have a smaller shape (a heart, Star, flower, or circle) cut out from the center.

Place the cookies on the prepared baking sheets, leaving a little space between them. Place cookie sheets in the freezer for 5 min to help stop the dough from spreading as it bakes.

After 5 minutes, place cookie sheets with the chilled dough directly in the oven. Bake for about 8-10 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.

Repeat the rolling and cutting process with the remaining dough.

Once the cookies have cooled completely, lightly dust the tops of the cookies with the cutouts with powdered sugar.

Spread a small amount of raspberry jam on the solid cookies, do not spread jam on the cookies with the cutout center.

Place the cookies with the cutout centers on top of the jam-covered cookies to create a sandwich.