In a bowl, combine all-purpose flour, almond flour, cinnamon, baking powder, and salt together. Set aside.

In a stand mixer or with a handheld electric mixer, beat the butter and sugar together until it is pale and fluffy.

Add the egg and vanilla to the butter mixture and beat until well mixed.

Gradually beat the flour mixture into the butter mixture until just combined.

Wrap the dough well with plastic wrap and refrigerate until very firm, at least two hours and up to 3 days.

When you are ready to bake your cookies, preheat the oven to 375°F (190°C) fan assisted. Line two cookie sheets with parchment paper. (I do a fan here because you will have to put 2 trays of cookies into the oven and you need the air to circulate)

On a floured surface, roll out the dough until it is about an 1/8 inch (3mm) thick. (You can also roll this dough on a floured piece of parchment for even easier handling)

Working quickly while the dough is still cold and firm, use a 2 ½ inch (6cm) cookie cutter to cut out as many rounds of dough as you can and place them 2 inches (5 cm) apart on the prepared cookie sheet. Gather any scraps, rewrap, and chill until firm enough to reroll.

Once the cut dough is on the cookie sheets, cut out one inch (2.5cm) hole out of the centers of half of the cookies. (See above video for step-by-step)

Bake for roughly 15-18 minutes, or until the edges are golden brown. Let cool on the cookie sheets for a few minutes before transferring to a wire rack to cool completely.

For the base of the cookie, spread about 1 teaspoon of strained raspberry jam onto ½ of the cookies, spreading the jam out a bit but not quite to the edge.

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 to the top half.

These cookies are best enjoyed the day they are made. Store in an airtight container at room temperature. The raw dough can be refrigerated for up to 5 days or frozen for up to 8 weeks.