1-Step 1: Mix the Wet Ingredients Beat the softened unsalted butter, granulated sugar, and zest until the mixture turns light and fluffy, which takes just a few minutes. Add the egg yolk and vanilla extract, then mix until everything combines well for a smooth base. This step is crucial to build the dough’s tender texture without over-mixing, helping keep the cookies soft.

2-Step 2: Combine Dry Ingredients In another bowl, whisk together the all-purpose flour, almond flour, and fine sea salt to ensure even distribution. Gradually add this dry mix to the wet ingredients, stirring until just combined to avoid a tough dough. Once blended, divide the dough into discs, wrap them, and refrigerate for 1 hour to make rolling easier.

3-Step 3: Roll and Cut the Dough After chilling, roll the dough to 1/8-inch thickness on a lightly floured surface for even cookies. Cut out shapes as desired, then refrigerate the cut pieces for another 30 minutes to hold their form. For the top cookies, cut rounds and create center cutouts to show off the filling later.

4-Step 4: Bake the Cookies Preheat your oven to 350°F (175°C) and place the cookies on parchment-lined sheets to prevent sticking. Bake for 12 to 15 minutes until the edges turn golden brown, then let them cool completely on a wire rack. Preparation time is about 25 minutes, with baking at 12 to 15 minutes, so plan ahead for the full process.

5-Step 5: Assemble and Finish Once cooled, dust the cutout cookies with confectioners’ sugar for a sweet finish. Spread raspberry jam or lemon curd on the solid cookies and sandwich them with the cutout ones on top. Store the finished sandwiches at room temperature or in the fridge based on the filling, and follow tips like refrigerating sticky dough or softening it slightly before rolling for best results.