In a medium bowl, whisk together the all-purpose flour, almond flour, ground cinnamon, and salt. Set aside.

In the bowl of a stand mixer, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.

Beat in the egg yolk and vanilla extract until well combined, scraping down the sides of the bowl as needed.

Turn the mixer to low speed and gradually add the dry flour mixture. Mix just until the dough comes together (do not overmix).

Divide the dough into two equal halves. Flatten each into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

On a lightly floured surface, roll one chilled dough disc to a 1/4-inch thickness. Use a cookie cutter to cut out solid shapes for the bottoms of the cookies. Place them on the prepared baking sheet.

Roll out the second dough disc and cut out matching shapes. Use a smaller cookie cutter to remove the center of each of these cookies to create the tops. Place on the second baking sheet.

Bake for 10-12 minutes, or until the edges are just barely golden brown. Allow the cookies to cool completely directly on the baking sheets.

Once cooled, generously dust the top cutout cookies with powdered sugar.

Spread about 1 teaspoon of raspberry jam into the center of each solid bottom cookie.

Gently place the powdered tops over the jam-covered bottoms to form a sandwich.