In a bowl mix together flour, almond flour, salt and cinnamon and set aside.
In another bowl cream together butter and sugar for 5 minutes until fluffy.
Add int he milk and beat until well combined.
Mix the flour to it and with a spatula combine both.
Divide it into two portions, wrap in cling film and refrigerate for 30 minutes.
Roll a portion between cling film and a parchment paper until thin.
Use a round cutter and cut out cookies out of it.
Line a tray and arrange the cookies on top.
In half of the cookies using a smaller circle cutter cut off the middle portion.
Preheat oven to 175°C.
By the time the oven is preheating, refrigerate the tray with the cookies.
Bake them in preheated oven for 12 – 15 minutes.
Remove from oven, allow to cool until the cookies are firm to touch and them gently remove them with a spatula.
Arrange on wire rack and allow them to cool completely.
Take dollops of jam and palce them in the centre of whole cookies.
Dust the cookies with a hole in the middle with icing sugar.
Now place them on top of the jam centred cookies.
Store them in airtight jar.
