In the bowl of an electric mixer, beat butter, sugar, and salt on low speed with the paddle attachment, until smooth. Add almond flour and mix until combined. Add egg and vanilla and beat until fully incorporated. Add sifted flour to mixture and mix until combined.
Transfer dough to plastic wrap and shape into a disc. Cover tightly and refrigerate for at least 2 hour or overnight.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Remove dough from refrigerator and roll out between 2 sheets of parchment paper to about ⅛ inch thick. Use a cookie cutter, about 2-2 ½ inches in diameter to cut out as many cookies as possible. Cut out a 1-inch circle for the center of half of the cookies (this will be the top cookie). Gather the scraps of dough and repeat process. Make sure you have equal amounts of top and bottom cookies. If dough becomes too soft, chill for a few minutes in the refrigerator. Transfer cut out cookies shapes to a prepared baking sheet spaced 1 inch apart. Bake 10-12 minutes, or until edges a light golden brown.
Remove from oven and cool completely.
To assemble the cookies, spread 1 teaspoon of jam onto the flat sides of the bottom cookies (without the hole). Dust the tops with powdered sugar and place on top of the jam.