Preheat your oven to 350°F (175°C). In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy.

Mix in the egg yolk and vanilla extract until well combined.

In another bowl, whisk together the all-purpose flour and almond flour. Gradually add the dry ingredients to the wet mixture until a smooth dough forms.

Wrap the dough in plastic wrap and refrigerate for at least one hour.

Roll out the chilled dough on a lightly floured surface to about a quarter-inch thickness. Cut into desired shapes, ensuring half have a center cut-out.

Place cutouts on lined baking sheets and bake for 10-12 minutes or until golden around the edges. Cool completely before assembling.

Spread raspberry jam on half of the cookies and top with another cookie. Dust with powdered sugar before serving.