Optionally, toast your almond meal or flour. Place in a frying pan over medium heat and stir until golden and fragrant, 5-10 minutes.

Using an electric mixer beat butter and sugar until fluffy. Beat in the egg yolk and vanilla.

Whisk together flour, almond flour, orange zest, cinnamon, baking powder and salt, then stir into to butter mixture until just incorporated.

Divide and flatten the dough into two disks, then cover and refrigerate for an hour. Preheat the oven to 350 F.

Roll the cookie dough between two sheets of wax paper until about 1/8 inch thick. Don’t worry if it cracks, just patch/press It back together.

Cut out cookies, then in half of them, cut a “window” using a smaller cutter to create the top pieces. Combine the dough scraps (cutout pieces may be baked alone as mini cookies or treated as scraps) and re-roll, then cut more cookies.

To assemble place a generous teaspoon of jam on bottom half, then top with a windowed cookie.

You can dust the tops with powdered sugar before or after assembling.