Preheat oven to 350 degrees.
In the bowl of a stand mixer, beat the butter and sugar and cream together using the paddle attachment until light and fluffy.
Add the egg yolk then mix on low speed, scraping down the sides of the bowl as needed. Add the vanilla and salt and mix until combined, then add the flour, cinnamon and almond flour. Mix on low speed just until combined. Do not overmix!
Separate the dough into 2 flat disks, wrap in plastic wrap and refrigerate for 20 minutes, or until chilled.
When you are ready to roll out the dough, flour your counter and rolling pin well. Roll one disk at a time to ⅛", flouring more as needed so that it doesn't stick.
Using a 2-2 ½" cookie cutter, stamp out shapes and then place onto parchment lined baking sheets. Take half of the cookies and use a smaller cookie cutter to cut out a shape in the center.
Bake in a preheated oven for 7-9 minutes, or until lightly golden on the edges.
Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Place the cookies with the hole in the center onto a tray and dust with powdered sugar. Take the remaining cookies and add 2 teaspoons of jelly, Nutella, or lemon curd, spreading it slightly. Cover with the cookie top.
Serve immediately or store in an airtight container in the fridge for up to 3 days. Enjoy!