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

In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, powdered sugar, and brown sugar until well blended.

Mix in one egg yolk, then the second yolk, followed by the vanilla and almond extracts. Scrape down the sides of the bowl to ensure everything is well mixed.

Gradually add in the flour mixture and mix until just combined.

Divide the dough into two equal portions. Shape each portion into a round ball and flatten into a 6-inch disk. Wrap each disk in plastic wrap and chill in the refrigerator for 45 to 60 minutes.

While the dough is chilling, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.

On a lightly floured surface, roll out one portion of the chilled dough to about 1/6-inch thick. Cut with cookie cutters into your desired shapes, spacing them about 1 inch apart. For half of the cookies, cut out a shape from the center.

Place the cut cookies on the baking sheet and chill them in the refrigerator for 10 to 15 minutes to maintain their shape while baking.

Bake in the preheated oven for about 9 to 11 minutes, or until the edges are barely golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Once cooled, spread about 1 teaspoon of jam over the whole cookies. Dust the cookies with cut centers with powdered sugar, then place them on top of the jam-covered cookies to make a delicious sandwich.

Keep your Linzer cookies in an airtight container in the refrigerator. For the best flavor, add the jam just before serving.