Prepare the Dough: In a medium bowl, whisk together the all-purpose flour, almond flour, cinnamon, and salt. In a separate large bowl, beat the butter and granulated sugar until light and fluffy. Add the egg yolk and vanilla extract, and mix until combined. Gradually add the flour mixture and mix until the dough comes together.

Chill the Dough: Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour (or until firm).

Roll and Cut the Cookies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Roll out one dough disc on a lightly floured surface to about ¼-inch thickness. Use a round cookie cutter (about 2 ½ inches) to cut out the cookies. Use a smaller cutter to cut out the center of half of the cookies (these will be the tops). Repeat with the second disc of dough.

Bake the Cookies: Transfer the cookies to the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack.

Assemble the Linzer Cookies: Spread about ½ teaspoon of raspberry jam onto the bottom side of each solid cookie. Dust the tops (the ones with the center cut-out) with powdered sugar. Gently press the tops onto the jam-covered bottoms to create a sandwich.

Serve and Enjoy: Serve immediately or store in an airtight container for up to a week.