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

Add in 1 egg yolk, 2 teaspoon almond extract, and 1 teaspoon vanilla extract. Mix on 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 low speed until JUST incorporated. Scrape the sides of the bowl with a rubber spatula between additions.

Divide the dough in half and wrap each portion in plastic wrap. Flatten to about ¼ inch tall.

Chill the dough in the fridge for about 45 minutes.

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

Take one piece of dough out of the fridge, dust with flour and roll to ⅛ inch thick.

Cut out 1 ½-inch scalloped rounds and remove centers from half the cookies.

Bake for 9-10 minutes on middle rack until edges start to brown. Let cookies cool for 15 minutes.

Knead the cookie dough scraps and chill again. Repeat with the second chilled portion.

Dust the tops of the cookies with powdered sugar.

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

Enjoy! Store in an airtight container at room temperature for up to 4 days.