Cream the room temperature unsalted butter until smooth, then mix in the powdered sugar.

Add the egg yolk and vanilla extract, and mix well.

Sift the cake flour, almond flour, salt, and cinnamon powder into the mixture.

Use a spatula to gently fold the mixture until no dry flour is visible.

Knead the dough until it forms a cohesive ball.

Wrap the dough in a ziplock bag and refrigerate for 1 hour. Preheat the oven to 180°C near the end of chilling.

Roll the dough to a thickness of 3-5mm using a rolling pin.

Cut out cookies using a 5cm cookie cutter and place them on a baking sheet lined with a non-stick mat.

Cut out the centers of the cookies that will form the top layer using a smaller cookie cutter.

Bake at 170°C for 10-12 minutes. Adjust time and temperature based on your oven.

Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Dust the top-layer cookies with powdered sugar.

Spread strawberry jam onto the bottom-layer cookies.

Place the powdered sugar-dusted top-layer cookies onto the jam-covered bottom-layer cookies.