Step 1

In a medium bowl, add your dry ingredients. Whisk together the almond flour, all-purpose flour, cinnamon, cloves, and salt. Set aside.

Step 2

In a small bowl, whisk together the egg and the vanilla extract. Set aside.

Step 3

Add the butter and sugar to a large bowl or the bowl of your stand mixer. Then, beat them together with a hand mixer (or your stand mixer paddle attachment) for 3 to 4 minutes. The mixture should be light, fluffy, and pale in color.

Step 4

Add the egg mixture to the butter mixture. Beat until combined.

Step 5

Add the dry ingredients to the mixture. Beat until just combined and you see no more streaks of flour.

Step 6

Divide the dough into half and form each half into a disk. Place each disk on a large sheet of parchment paper. Cover it with another large sheet of parchment paper.

Step 7

Use a rolling pin to roll out the dough (still between the sheets of parchment). Roll it until it reaches approximately 1/8 inch thickness all around.

Step 8

Move the dough (still in parchment) onto a baking tray or cutting board. Put it in the refrigerator and chill the dough for at least 2 hours.

Step 9

Preheat your oven to 375 degrees Fahrenheit.

Step 10

Pull one of your dough sheets out of the fridge. Line two baking trays with fresh parchment paper.

Step 11

Pull the top sheet of parchment paper off the dough. Use a 2-inch round cookie cutter to cut out cookies. Place them onto the parchment-lined cookie trays, leaving at least 1 inch between them.

Step 12

Bake for 7-9 minutes or until the cookies are slightly golden. Once out of the oven, let them cool completely. Repeat steps 11 and 12 as necessary.

Step 13

Once the cookies are baked and cooled, add the water (or rum) and jam to a microwave-safe bowl. Microwave for 20-30 seconds to thin it out. Mix.

Step 14

Spread 1/2 teaspoon of jam in the center of a whole cookie.

Step 15

Dust the cutout cookies with powdered sugar. Carefully place a sugar-dusted cutout cookie on top of a jam-covered one. Enjoy!