1. Prepare the dry ingredients

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

2. Cream the butter and sugar

In a large mixing bowl, beat the softened butter and powdered sugar for 2–3 minutes until light and creamy.

Add the egg yolk, vanilla extract, and lemon zest, if using. Mix until smooth.

3. Make the dough

Gradually add the dry ingredients to the butter mixture. Mix on low speed until a soft dough forms. Avoid overmixing.

Divide the dough into two portions, flatten each into a disc, and wrap in plastic wrap. Refrigerate for at least 1 hour.

4. Roll and cut the cookies

Preheat the oven to 175°C (350°F). Line baking trays with parchment paper.

On a lightly floured surface, roll the chilled dough to about 3 mm (⅛ inch) thick.

Cut out equal numbers of cookies using a round or fluted cookie cutter. For half of the cookies, cut a small heart, star, or circle from the center to create the tops.

5. Bake

Arrange the cookies on the prepared trays, leaving a little space between them.

Bake for 10–12 minutes, or until the edges are just beginning to turn light golden. The cookies should remain fairly pale.

Let them cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

6. Add the raspberry jam

Warm the raspberry jam gently for a few seconds until spreadable. If it is very runny, let it cool slightly before using.

Spread about ½–1 teaspoon of jam over each solid cookie, leaving a small border around the edges.

7. Assemble and decorate

Dust the cookies with cutout centers generously with powdered sugar before assembling.

Place each sugared top over a jam-covered bottom and press gently until the cookies fit together.

Allow the jam to set for 15–20 minutes before serving.