Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Beat in the egg, vanilla extract, and almond extract until well combined.

Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix.

Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.

On a lightly floured surface, roll out one disc of dough to about 1/8 inch thick. Use a cookie cutter to cut out shapes, and then use a smaller cutter to cut out the center of half of the cookies.

Place the cookies on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, spread about 1 teaspoon of raspberry jam on the solid cookies and top with the cut-out cookies. Dust with powdered sugar before serving.