In a food processor combine almonds and flour. Process until the almonds are made into powder and the two ingredients are completely blended. Transfer to a bowl and add salt and cinnamon. Stir and set aside.

In a bowl with an electric mixer cream together butter and sugar until fluffy. Gradually add yolks and vanilla and beat for 1-2 more minutes, until smooth. Little by little add the dry ingredients. Mix gently with a wooden spoon until a soft dough forms.

Let the dough stay in the fridge for 30-60 minutes covered with cling film.

Preheat oven to 360 degrees F/ 180 degrees C. Line two large baking tins with parchment paper.

Use round cutters to cut the cookies. Use another smaller cutter of any shape (round, heart or star, for instance) to cut a small hole inside half of the cookies.

Bake for about 10 minutes, until the edges start becoming golden brown but the tops are still light. Be careful not to overtake them because they can become all brown in seconds.

Let them cool until room temperature before sandwiching them with some cranberry jam. Let rest for 4-6 hours or overnight, before serving them.

Serve the cookies sprinkled generously with powdered sugar.

Store in an airtight container in the fridge for up to five days.