In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolk and vanilla extract until well combined.

In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Using a fluted round cookie cutter, cut out an even number of cookies. For half of these cookies, use a smaller cutter to make a cutout in the center.

Carefully transfer the cookies to the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, spread a small amount of raspberry jam on the flat side of each whole cookie. Lightly dust the cutout cookies with confectioners' sugar. Place a sugar-dusted cutout cookie on top of each jam-covered cookie, pressing gently to create a sandwich.