Whisk together the all-purpose flour, almond flour, granulated sugar, and salt in a large bowl to ensure they are well combined.

Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

In a separate small bowl, whisk the egg yolk and vanilla extract, then add this wet mixture to the dry ingredients and mix until a dough forms.

Divide the dough into two equal portions, flatten each into a disk, wrap them in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.

On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness, then use a 2-inch round cookie cutter to cut out cookies.

For half of the cookies, use a smaller cutter to create a hole in the center of each, then carefully transfer all cut cookies to the prepared baking sheet.

Bake for 10-12 minutes, or until the edges are lightly golden, then let them cool completely on a wire rack.

Once cooled, spread a small amount of raspberry jam on the flat side of each whole cookie.

Dust the top of the cookies with holes with powdered sugar, then carefully place a sugar-dusted cookie on top of a jam-covered cookie, pressing gently to secure.