Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes. This helps create a tender texture.

Add egg and extracts: Mix in the egg, vanilla, and almond extract until combined. Scrape the bowl to catch any streaks.

Whisk dry ingredients: In a separate bowl, whisk the all-purpose flour, almond flour, baking powder, salt, and cinnamon.

Combine: Add dry ingredients to the butter mixture in two additions. Mix on low just until the dough comes together and no dry spots remain. Avoid overmixing.

Chill the dough: Divide dough in half, flatten into two disks, and wrap tightly. Chill for at least 1 hour, or up to 48 hours, until firm.

Preheat and prep: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Roll the dough: On a lightly floured surface, roll one disk to about 1/8 inch (3 mm) thick. Keep the other disk chilled. If the dough softens, slide it onto a sheet pan and chill for 5–10 minutes.

Cut shapes: Use a 2 to 2 1/2 inch round or fluted cutter to cut cookies. For half of the cookies (the tops), cut a small center window with a 3/4 inch cutter or the end of a piping tip.

Bake: Place cookies 1 inch apart on the prepared sheets. Bake 8–11 minutes, until edges are just turning golden. Rotate pans halfway for even baking.

Cool: Let cookies rest 2 minutes on the sheet, then transfer to a wire rack to cool completely. They should be fully cool before assembly.

Prepare the jam: If your jam is thick, warm it gently and stir until spreadable. You want a smooth, not runny, consistency.

Dust the tops: Sift powdered sugar over the “window” cookies before assembling. This keeps the sugar from clouding the jam.

Assemble: Spread about 1 teaspoon of jam onto the flat side of a bottom cookie. Press a sugared top cookie over it, aligning edges. A little jam should peek through the window.

Set and serve: Let assembled cookies sit 20–30 minutes so the jam sets slightly. Serve or store.