In a large bowl or the bowl of a stand mixer, beat 1 cup butter and ⅔ cup granulated sugar on a medium-high speed for a couple of minutes, until the mixture becomes lighter in color.

Add in 1 egg yolk, 2 teaspoon almond extract, and 1 teaspoon vanilla extract. Mix on a medium speed until combined.

Whisk together 2 cups flour, ⅔ cup almond flour, 1 tablespoon cornstarch, and ¼ teaspoon salt in a separate bowl.

Mix the flour mixture into the butter mixture on a low speed until it is JUST incorporated. Scrape the sides of the bowl with a rubber spatula between additions.

Divide the dough in half and wrap each portion of dough in a piece of plastic wrap, flattening it out into a rectangle that's about ¼ inch tall.

Chill the dough in the fridge for about 45 minutes. If needed to chill overnight, let it sit out at room temperature for about 10 minutes before rolling it out.

Preheat the oven to 350°F/175°C and line two large baking sheets with silicone baking mats or parchment paper.

Roll the chilled dough to be ⅛ inch thick and cut out 1 ½-inch scalloped rounds. Use a ¾-inch cutter to remove the centers from half the cookies.

Bake one sheet of cookies at a time for 9-10 minutes, keeping a close eye to ensure they do not brown.

Let the baked cookies cool on the pan for about 15 minutes, then transfer them to a wire rack to finish cooling.

Once the cookies have fully cooled, generously dust the tops of the cookies with the center cut-outs using powdered sugar.

Spread 2 teaspoon of jam on each bottom cookie and top with a cut-out cookie, squeezing slightly to spread out the jam.