Cream butter and powdered sugar until pale and fluffy.
Mix in egg yolks, vanilla, and lemon zest.
Whisk almond flour, all-purpose flour, and salt in a separate bowl, then add to the wet mixture.
Chill at least one hour.
Roll dough to even thickness, cut using round cutters, punching a small shape from half the cookies.
Bake 10–12 minutes until edges are lightly golden.
Cool completely, then fill with jam and dust generously with powdered sugar.
