Preheat the oven to 350°F (175°C).

In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture reaches a light and fluffy consistency, about 3-4 minutes.

Add in the vanilla extract and mix until combined.

Gradually add the all-purpose flour, almond flour, and salt. Blend until a dough forms.

On a lightly floured surface, roll the dough out to about ¼ inch thick.

Use your favorite cookie cutters to cut out shapes, and with a smaller cookie cutter, cut out the centers of half of the cookies.

Place the solid cookie shapes on a baking sheet lined with parchment paper. Spoon a bit of raspberry jam into the center of each cookie with a cut-out.

Sandwich each cut-out cookie with a jam-filled solid cookie.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.