In small bowl, combine flour, almonds, cinnamon and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; mix only until combined. Form dough into 2 disks, about 1 in. thick; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.
Preheat oven to 350°F. Line cookie sheet with parchment paper.
On floured surface, roll out dough 1/8 in. thick (keep remaining dough in refrigerator until ready to roll). Using Linzer Cutter, cut half of the dough with 3-in. round cutter only and place on prepared pan. Cut remaining dough with 3-in. round cutter with insert; transfer to second baking sheet. Form scraps into a disk, chill at least 30 minutes and reroll.
Bake 10-12 minutes or until light golden brown. Cool on cookie sheet 2 minutes; remove to cooling grid and cool completely.
Spread whole cookies with jam; top with cookies with cut-outs. Gently press together. If desired, lightly dust with confectioners' sugar.
Makes about 20 sandwich cookies.