Starting with softened butter, cream the butter and brown sugar together in a large bowl with a hand mixer or a stand mixer until light and fluffy.

Beat the egg into the butter mixture and add the vanilla extract.

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

With the mixer on low speed, slowly add the dry ingredients to the wet ingredients just until combined. Scrape down the sides of the bowl to ensure that all the ingredients are mixed.

Divide the dough in half and shape it into discs.

Wrap the discs with parchment paper or plastic wrap and chill in the refrigerator for 2 hours.

Preheat the oven to 350ºF and line cookie sheets with parchment paper.

On a lightly floured surface, roll out one disc to ⅛ inch thickness using a rolling pin.

Using the Linzer cookie cutters, cut out the shapes for the bottom pieces of the cookies and keep the same shapes together on the cookie sheet. (Lightly dust the cookie cutters as you cut to keep the dough from sticking.)

Repeat the steps and use the cookie cutters to cut out the cookies' top pieces and the cookies' centers.

Chill the cutout cookie dough on the prepared baking sheets for 20 minutes to allow the dough to firm back up.

While the first set of cookies chill, repeat the process with the second disc.

Bake one cookie sheet at a time—8 minutes for the bottom cookies and 5-6 minutes for the top halves that have the centers cut out.

Once the tops have cooled for about 5 minutes, use a powdered sugar duster or a fine mesh sieve to dust the tops with powdered sugar.

Using your favorite jam or preserves, place ½ to ¾ teaspoon on the bottom cookie.

Gently place the completely cooled top cookie on each bottom half and very gently press down to combine the two cookies.

Allow the cookies to completely cool on a wire rack before storing.