Add the flour, almond flour and cinnamon and salt to the egg mixture and mix until just combined. Don't over-beat.
1 1/3 cup flour, 3/4 cup almond flour, 1 teaspoon cinnamon, 1/4 teaspoon sea salt
Add in the green food coloring and mix until desired color is achieved.
Green food coloring
Refrigerate the dough in the bowl for about 30 minutes.
Preheat the oven to 350 degrees.
To cut:
Remove the dough from the refrigerator, and let it soften for 5 to 10 minutes, until it feels soft enough to roll. It should still feel cold but shouldn't feel rock-hard. On a floured surface, roll the dough out about 1/8" thick. Using a 2 1/2" round cookie cutter, cut out cookies. Cut 15 rounds from the dough. Transfer rounds to a parchment-lined baking sheet. Once you've transferred these cookies to a baking sheet, use a small heart cookie cutter to make a peekaboo cutout in the center of each. Gather the scrap dough, roll, and repeat. Continue to reroll the scraps to get as many cookies as possible.If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm.
To bake:
Bake all of the cookies for 12 to 15 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
To fill and assemble:
Using the back of a spoon, spread a little bit of jam across the center of each whole cookie. Sandwich with the cookie with the cutout on top. Sprinkle with a dusting of powdered sugar.
Raspberry jam, Powdered sugar
Notes
Storage: Cookies should be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.