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In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix the butter on medium speed until creamy for about 1-2 minutes.
Add the sugar and mix to combine.
Stir in the egg yolks until combined.
Add the salt, cinnamon, vanilla*, and lemon juice and mix just until incorporated.
On low speed, stir in flour and almond flour just to combine.
Divide the dough in half and shape into 1-inch (2.6cm) thick discs.
Wrap tightly in plastic wrap and chill for at least 1 hour or up to 2 days.
Preheat the oven to 350°F / 175°C and line 2 or 3 baking sheets with parchment paper. Set aside.
On a lightly floured surface, roll out one dough disc at a time ¼ inch (0.6cm) thick.
Using a 2-inch (5cm) cookie cutter of your choice, cut out cookies and place about 1-2 inches (2.5-5 cm) apart on the prepared baking sheets.
You should end up with about 64 cookies.
Bake one sheet at a time for 9-10 minutes until they look dry.
Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Fill cooled cookies with jam by spreading jam on the bottom of one cookie and placing another on top.
Sprinkle with powdered sugar if you like.
Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.