In a large bowl mix butter and sugar together till it turns creamy and light.
Add egg, vanilla extract, and mix to combine. Keep scraping the side of the bowl in order to mix properly.
In another bowl whisk almond flour, all-purpose flour, salt, and cinnamon together. Add this in parts to the butter mixture and beat to incorporate it well together.
Make a disc out of the dough and wrap it in cling film wrap and refrigerate it for at least 3 hours or overnight.
Roll the dough on a highly floured surface until it is 1/8 inch thick. Cut out preferred shapes using a cookie cutter. Place them on prepared baking sheets. Now use a smaller cookie cutter to cut out the center of half of the cookies.
Refrigerate the cut cookies for at least 10 minutes and bake them for 12-14 mins or till you see slight browning at the edges.
Remove from the oven and let cool completely.
Spread a tsp of jam on the bottom half of the full cookie and sandwich together with the cut-out top. Fill the center with jam using a spoon or piping bag. If you want you can also dust your cookies with some powdered sugar.
You can store Linzer cookies by sealing them in an air-tight container kept at room temperature for up to 3 days.
The moisture in the jam will soften the cookies when stored. So, if you want them to be crisp, assemble them just before serving.