In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy, scrapping the sides of the bowl as needed, about 2-3 minutes. Add the cinnamon, lemon zest, yolk and vanilla and beat to combine.
In a separate bowl, combine the all-purpose flour, almond flour, and salt.
Gradually add the flour mixture to the egg mixture and mix until just combined. Don’t overmix.
Divide the dough in half and press each piece into a disc. Wrap tightly in plastic wrap and chill in the refrigerator for about 1 hour.
Remove the dough from the refrigerator and roll out one disc of dough to about 1/8 – inch thick. Using a 2 ½ inch cookie cutter, cut out cookies (you should have about 15). Transfer the cutouts to a baking sheet lined with parchment paper. Gather the dough scraps, roll and repeat. If the dough becomes too soft or sticky, simply refrigerate until firm (about 15 minutes).
Place the cutout cookies in the refrigerator and chill for 20 minutes.
Preheat the oven to 350-degree Fahrenheit.
While the first half of the cookies is chilling, cut about 15 cookies from the remaining dough. With a small cookie cutter cut out peekaboo windows in the center of each cookie cutout. Place the cookies on a baking sheet lined with parchment paper and refrigerate for 30 minutes.
Bake all the cookies for 12 to 15 minutes or until they are just beginning to turn a nice golden brown around the edges. Remove the cookies from the oven and cool on a wire rack.
Dust the top halves of each cookie with powdered sugar, then spread the bottom halves with about ½ teaspoon of the jam. Top with the sugar-dusted cookies.
Store the finished cookies in an airtight container on the counter or in the fridge for 4-5 days.