For the cookie dough: Add the butter and sugar into a mixing bowl with the paddle attachment and mix them together until light and fluffy about 4 minutes on medium-high speed.
If you don’t have a mixing machine add the butter and sugar into a bowl and beat using a hand beater until the butter mixture is smooth, light, and fluffy.
Add in the egg yolk and vanilla extract and mix or beat until the mixture is well incorporated.
In a separate bowl, add the flour, cinnamon, allspice, salt and almond flour and using a whisk mix them together.
Add the flour mixture to the butter mixture and mix just until the cookie dough comes together.
Remove the dough from the bowl and divide it in half. Pat and form each half into a flat disc and refrigerate for 45-60 minutes.
To shape and assemble the cookie: Remove one portion of the cookie dough from the fridge and place onto a lightly floured working surface.
Using a rolling pin, roll out the dough until it reaches about 1/4 inch thickness.
Using a 2 1/2-inch cookie cutter, cut out cookies.
Transfer the cut-out cookie discs onto a lined baking pan with parchment paper, it should yield 12 cookies.
Collect the scrap cookie dough, bring it together and roll out and repeat the same process.
Place the baking tray with the cut-out cookies back into the refrigerator.
Preheat the oven to 175°C (350°F) and set the rack to the middle position.
In the meantime, remove the second portion of the cookie dough from the refrigerator and repeat the process.
Once the cookies are transferred to the baking sheet, cut out a hole in the center with a smaller cookie-cutter or use the back of a round piping tip and place it into the refrigerator to chill the dough for 25-30 minutes.
Baking the cookies: Bake one tray at a time for approximately 10 minutes or until the edges turn golden brown.
Remove from the oven and cool. Repeat with the second tray.
Filling the cookies: Sift the icing sugar onto the cookies with the cutout hole. Turn the other cookies flat side upward and spoon the strawberry or raspberry jam onto the center of the cookie, slightly spread the filling.
Top with the dusted cookies and place onto a serving plate.
Serve and Enjoy!