Step 1

In a large bowl, whisk together the flour, almond flour, lemon zest, and salt, set aside.

Step 2

In another large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add in the egg yolk, lemon juice, and vanilla, mix until combined. Add in the flour mixture and stir in until combined. Scrape down the sides and mix again for a few seconds to make sure it’s incorporated. The dough will be crumbly. Knead it a few times with your hands to form a dough ball.

Step 3

Place the dough into a piece of plastic wrap, form into a flat disc and cover with the plastic wrap. Place in the refrigerator to chill for about 30 minutes.

Step 4

Preheat the air fryer to 320 degrees F, air fryer setting. Take the cookie dough out of the refrigerator and let it sit on the counter for about 5-10 minutes until softened (just enough to roll it out). Roll out the dough on a lightly floured, clean work surface to 1/8th of an inch thick. Using a 2.5-inch cookie cutter, cut out the cookies. Use another small cookie cutter to cut out a shape for the tops of the sandwich cookies. Make sure you have an equal amount of tops to bottoms.

Step 5

Place the cookies, not touching directly into the grates of the air fryer basket. Or you can use parchment paper liners. Air fry for 4-5 minutes or until lightly golden brown. Let cool completely on a wire rack.

Step 6

For the cookie bottoms, add 1 teaspoon of the red raspberry preserves into the centers of each cookie. Spread it out a little bit but leave a barrier around the edges.

Step 7

Dust the tops of the cookie sandwiches that have the cutouts generously with powdered sugar. Place the tops of the raspberry preserves, gently press down to distribute the preserves, serve immediately.