Step 1

In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix butter on medium speed until creamy for about 1-2 minutes. Add sugar and mix to combine. Stir in egg yolks until combined. Add salt, cinnamon,  vanilla*, and lemon juice and mix just until incorporated. Stir in flour and almond flour on low speed to combine. Divide the dough into two and form into 1 inch thick discs. Wrap tightly in plastic wrap and chill at least 1 hour or up to 2 days.

Step 2

Preheat oven to 350°F / 175°C. Line 2 or 3 baking sheets with parchment paper. Set aside.

Step 3

On a lightly floured surface roll out dough discs into a 1/4 inch thickness. Cut out cookies with a 2-inch cookie cutter of your choice and place on the prepared baking sheets with about 1-2 inch space in-between. You should end up with about 64 cookies. Bake one sheet after another for 9-10 minutes until they look dry on the surface. Allow cooling on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.

Step 4

Fill cooled cookies with jam by spreading jam on the bottom of one cookie and place another on top. Sprinkle with powdered sugar if desired. Store in an airtight container at room temperature up to 1 week. Freeze for up to 3 months.