• Start by preheating the oven to 350° F.
• Combine almond flour, all-purpose flour, salt, and baking powder until well combined.
• Use the paddle attachment on your stand mixer to beat softened butter and sugar for about five minutes. Then add the egg and vanilla, and mix until thoroughly combined.
• Add the dry ingredients and stir until a dough forms. Shape the dough into a disk, wrap it in plastic film, and chill for two hours or overnight.

Shaping:

• Prepare about 3 baking sheets and line them with parchment paper. To cut out shapes, roll out the dough to a thickness of about 4 mm, and use my Linzer cookie cutters to cut the shapes.
• Allow the precut cookies to sit on the baking sheets and freeze for a couple of minutes before baking them.
• Remove from the oven after 8 minutes and let cool on the cookie sheet.
• Take two matching halves. Spread some orange marmalade onto the bottom half of your cookie and sandwich them together. Dust the tops with icing sugar.