Preheat oven to 350F.

Cream together the butter and sugar until smooth.

Add egg yolk and extracts, mixing well.

Add all purpose flour, almond flour and salt and form into a dough.

Divide dough into two sections, pat into a disk and wrap in plastic wrap.

Chill or freeze for a half hour or so until firm and very cold.

Roll out half the dough on parchment and cut with a round cutter and return to the fridge to chill again for another 30 minutes.

Roll out the remaining dough and do the top sections with the hole in the cutter, or alternatively use a regular cutter and cut out holes in the top with a very small cutter or a knife. I used a Wilton linzer cookie cutter.

Chill these as well for another thirty minutes.

Bake after they have chilled for 8-10 minutes or until firm and the edges just begin to color. They shouldn't become very brown.

Cool on the pans 5 minutes, then finish cooling on a wire rack.

Sift powdered sugar over the top section.

Invert the bottom section so the bottom of that faces up (it seats the cookies better) and dab some jam on it.

Place the top section over that and press down lightly without messing up the sugar.

Store flat between wax paper in an airtight container.