Preheat oven to 350°F (175°C). In a mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until smooth.

Mix in vanilla extract until well combined.

Gradually add the sifted flour and ground almonds; mix until just combined without overmixing.

Divide dough into two discs, wrap in plastic wrap, and chill for at least one hour.

Roll out one disc on a floured surface to about 1/8-inch thickness. Use cookie cutters to cut out shapes.

Place on parchment-lined baking sheets and bake for about 10 minutes or until lightly golden at the edges. Allow to cool completely.

Spread strawberry jam on half of the cookies and top with another cookie cutout; dust with powdered sugar if desired.