• In a bowl, whisk together the flour, cinnamon, and salt.
• In the bowl of your electric mixer, beat the butter and granulated sugar until light and fluffy (approximately 3 minutes). Mix in the vanilla, egg yolks, lemon zest, and almonds. Add the flour mixture, beating until just incorporated. Divide the dough in half and shape into two rectangles about ½ inch thick. Wrap the two rectangles in plastic wrap and refrigerate until firm (at least one hour and up to several days).
• Preheat oven to 350 degrees. Line baking sheets with parchment. On a lightly floured surface roll out chilled cookie dough until it is about ¼ inch thick. Using a 2 to 3 inch cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch apart on the prepared baking sheet. Use a smaller shaped cookie cutter (¾ - 1 inch) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small 'window or cut out' in the top cookie so you can see the jam underneath.) Repeat until all the dough has been used.
• Bake the cookies for 12-14 minutes or until they are very lightly browned. Remove from oven and place on a wire rack to cool.
• While the cookies are cooling place the raspberry jam in a small saucepan and heat gently until it has thickened slightly. Strain if there are any lumps in the jam. Let cool.

To Assemble Cookies:

• Place the cookies with the cut-outs on a wire rack and lightly dust the tops with the confectioners' sugar.
• On the bottom surface of the full cookie (top of cookie will face out) spread with about a ¼ - ½ teaspoon of jam. Place the cut-out cookie on top and gently sandwich them together. Using a small spoon, fill the cut-out with a little more jam.
• Makes about 20 - 2-inch sandwiched cookies.