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

With a stand mixer or handheld electric mixer, beat butter and sugar together until pale and fluffy. Add egg and vanilla to butter mixture and beat until well mixed. Gradually beat the flour mixture into the butter mixture until just combined.

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

When you’re ready to bake cookies, preheat oven to 375°F. Line two cookie sheets with parchment paper. (You can use a fan to circulate the air.)

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

Working quickly while dough is cold and firm, use a 2 1/2-inch cookie cutter to cut out dough and place them two inches apart on the prepared cookie sheet. Gather any scraps, rewrap and chill until firm enough to reroll. Once cut dough is on cookie sheets, cut out one-inch hole out of centers of half of the cookies. (Use heart-shaped cookie cutters for Valentine’s Day.)

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

Strain your jam by warming slightly, then pass it through a small sieve to remove seeds and lumps. This leaves a smooth, silky jam. For the base of cookie, spread about one teaspoon of strained raspberry jam onto half of the cookies. Spread jam out, but not quite to the edge.

Dust top halves of cookies (with the cut-out circle) generously with powdered sugar, then carefully place the tops on the jam-covered bottoms. Press to seal gently so you don’t break the top half.

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