Preheat the oven to 350°F (175°C).

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the vanilla extract and egg, and beat until well combined.

Gradually mix in the all-purpose flour, almond flour, and salt until the dough comes together.

Divide the dough into two portions, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

Roll out each portion of dough on a lightly floured surface to about 1/8-inch thickness.

Use a cookie cutter to cut out shapes from the dough and place them on the baking sheet. Cut out a smaller shape from the center of half of the cookies, creating a window for the jam.

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Allow to cool completely on a wire rack.

Spread a thin layer of raspberry jam on the flat side of the whole cookies.

Gently press the cookies with cut-out centers on top of the jam-covered cookies to create a sandwich.

Dust the top of the cookies with powdered sugar before serving.