1. Preheat your oven to 350°F (175°C).
2. In a bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until well combined.
4. In another bowl, whisk together the all-purpose flour, almond flour, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
6. Chill the dough in the refrigerator for 30 minutes.
7. Roll out the dough on a floured surface to about 1/4 inch thick.
8. Cut out shapes using a cookie cutter, making sure to cut out the center of half of the cookies.
9. Place the cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes.
10. Let the cookies cool completely before spreading raspberry jam on the solid cookies and topping with the cut-out cookies.
11. Dust with powdered sugar before serving.

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