In a medium bowl, whisk together both of the flours and the cinnamon. Set aside.

In a large bowl or bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes.

Add the egg, almond extract and lemon zest, beat until well combined.

Gradually add the flour mixture, scraping down the sides and bottom of bowl in between intervals when mixing as needed.

Divide the dough into 2 discs and wrap it tightly in plastic wrap.

Place in the refrigerator to chill for at least 1 hour or preferably overnight.

Once chilled, remove the dough from the refrigerator and set it on counter for about 30 minutes to come to room temperature.

Lightly flour the work surface.

Preheat the oven to 350 degrees F.

Line several baking sheets with parchment paper or a silicone mat. Set aside.

Roll the dough to ¼ inch thick.

Cut with a cookie cutter and place the cut dough on the prepared baking sheets.

Continue rolling and cutting with the dough, place it back in the refrigerator if dough gets too soft.

Cut a small shape from the center of half of the cookies.

Bake for 9-11 minutes or until the edges are lightly golden brown.

Let them cool on wire rack for 5 minutes while on the baking sheet before transferring them off the baking sheet to cool completely on the rack.

When cookies have completely cooled, dust the cookie with center shape cut out of it with confectioner’s sugar.

Add the jam to the bottom cookie and top with the sugared cookie.

Serve immediately or store in a single layer in an airtight container in the refrigerator for up to 3 days.