Using an electric mixer with a paddle attachment, add the room-temperature butter, powdered sugar, and brown sugar into the mixing bowl. Blend well until the mixture is light and fluffy.

Incorporate the egg yolks one at a time, ensuring each yolk is fully combined before adding the next. Follow this by mixing in the vanilla and almond extracts. Scrape down the sides of the bowl to ensure all ingredients are thoroughly mixed.

While the mixer is on low speed, slowly add the salt, almond flour, and all-purpose flour. Continue mixing until the flour is well incorporated and a smooth dough forms.

Divide the dough into two equal portions. Shape each portion into a 6-inch disk, wrap them in two layers of plastic wrap, and chill in the refrigerator for 45-60 minutes to firm up.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.

Dust a clean countertop with flour. Remove one dough disk from the fridge and discard the plastic wrap. Place the disk in the center of the floured surface and lightly flour the top.

Roll the dough to about ⅙ of an inch thick. Use cookie cutters to cut the dough into your desired shapes. Remember to cut out the center of half of the cookies for the jam filling.

Arrange the cookies on the prepared baking sheets, placing them about 1 inch apart. Chill the cookies in the refrigerator for about 10 minutes before baking to help them maintain their shape.

Bake for 10-12 minutes or until the edges of the cookies begin to turn a slight golden brown. Remove them from the oven and let them cool completely on a wire rack.

Once the cookies are cool, dust the tops of the cookies without a center cut with a layer of powdered sugar. Spread a thin layer of fruit preserves over the solid cookies and carefully top with the cookies that have cut-out centers.

Enjoy!