In a medium mixing bowl, whisk together the almond flour, all-purpose flour, ground cinnamon, ground cloves, and salt until evenly combined. Set aside.

In a small bowl, whisk together the egg and vanilla extract until smooth.

In a large mixing bowl, beat the butter and granulated sugar with an electric mixer on medium speed until the mixture becomes light, pale, and fluffy — approximately 3 to 4 minutes.

Add the egg and vanilla mixture to the creamed butter and sugar. Beat at a low speed until fully incorporated. Gradually add the flour mixture, mixing until just combined. Avoid overmixing to maintain a tender texture.

Divide the dough into two equal portions. Place each portion between two sheets of parchment paper and roll out to approximately ⅛ inch (3 mm) thickness. Transfer both dough sheets to flat trays and chill in the refrigerator for at least 2 hours.

Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

Remove one sheet of dough from the refrigerator. Using a 2-inch round cookie cutter, cut out base cookies and transfer them to the prepared baking sheet, spacing them 1 inch apart. Bake for 7–9 minutes or until lightly golden around the edges.

With the second sheet of dough, repeat the cutting process using the same 2-inch cutter. Then, use a smaller ¾–1-inch cutter to remove the centers of each top cookie to create a “window.” Bake for 7–9 minutes, as with the base cookies.

Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool fully before assembly.

Warm the raspberry jam with 1 teaspoon of water or dark rum in a small bowl in the microwave for 20–30 seconds, stirring every 10 seconds until smooth and spreadable.

Spread approximately ½ teaspoon of jam over each base cookie. Place a window cookie on top, pressing gently to adhere. Dust the tops with powdered sugar to finish.