Set out a stand mixer. Add the softened butter to the bowl. Beat on high until very soft and fluffy. Then scrape the bowl with a rubber spatula and add the powdered sugar. Turn on low and beat the sugar into the butter.
With the mixer running, add the egg yolks, lemon zest, vanilla, salt, and cinnamon. Scrape the bowl again and add in the all-purpose flour and almond flour. Once incorporated, turn off the mixer, as to not overmix the dough.
Wrap the dough in plastic and chill for at least 1 hour. Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper.
Flour a clean work surface. Roll the cookie dough out into an ever layer approximately 16 x 14 inches. The dough should be about 1/8-inch thick.
Use a 2-inch Linzer cookie cutter to cut out an equal amount of solid bottom cookies, and decorative peekaboo top cookies. Cut the cookies as close together as possible. Every time you have to gather and re-roll the dough, the cookie dough gets a little tougher.
Use a small flat spatula to move the cookies to the baking sheets, 1 inch apart. Bake for 7-9 minutes. The cookies should look slightly puffed, but not brown around the edges.
Cool the cookies for at least 15 minutes before filling. Once cool, flip the bottom cookies over. Place a scant ½ teaspoon of jam in the center of each bottom cookie. Then gently press the top with a decorative cookie.
Once all the cookies are filled and sandwiched together, dust the tops with extra powdered sugar.
Store in an airtight container, at room temperature, for up to 3 days.