Preheat oven to 350°F and prepare 2 baking sheets with parchment. Evenly spread almond flour onto a baking sheet, then place into the oven to toast. Bake for about 15 minutes, ensuring that you stir the mixture every 5 minutes to promote even toasting. Remove the toasted almond flour from the oven and allow to cool for about 30 minutes.

In a medium mixing bowl, whisk together the cooled almond flour, all purpose flour, and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat together the butter, sugar, and cinnamon, until light and fluffy – about 3-5 minutes. Add egg yolk and vanilla, then beat again until well-combined. Add flour mixture to the stand mixer and beat until just combined and a crumbly looking dough has formed.

Remove dough from stand mixer and lightly form into a disk shape with your hands. Place dough-disk onto a heavily floured surface, and roll the dough out to about ¼” thick. Using a 2 ½” scalloped edge cookie cutter (flower shape cookie cutter), cut out cookies. Carefully place the cookies onto the baking sheet (I find it’s easiest to use a metal spatula to lift them off the counter)

Using a mini cookie cutter (such as the heart ones mentioned above), cut out the centre of 1/2 of the cookies. Place the baking sheets into the freezer for 15 minutes. After the 15 minutes, place the cookies into the oven to bake for 10 minutes. Allow to cool before filling.

When cooled, dust the cookies with the cut-out centers with confectioners sugar, and spread 1 tsp of jam onto the remaining cookies. Sandwich the two halves together.