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1
Heat oven to 350 degrees.
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2
Line baking pans with parchment or silicone baking mats.
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3
In a bowl or stand mixer, mix butter and sugar on medium speed until smooth.
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4
In a separate bowl, whisk together flour, almond meal, cinnamon and salt.
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5
Slowly add dry ingredients, a half-cup at a time, to butter mixture.
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6
Divide dough into 3 balls.
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7
Place each ball between parchment paper (nonstick works best) and roll into a thin circle, about 11 inches in diameter and just over 1/8-inch thick.
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8
Refrigerate flat for at least 15 minutes.
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9
Working quickly with one sheet of dough, remove top layer of parchment, then flip onto a clean sheet and remove the bottom layer.
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10
Using a tree-shaped cookie cutter, cut 30 shapes for the bottoms of the cookies and place on prepared baking sheets.
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11
Reserve scraps to reuse for more cookies.
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12
Bake cookie bottoms for about 10 to 12 minutes, or until the edges just begin to brown.
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13
Rest for a couple of minutes on the tray, then carefully transfer to a cooking rack.
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14
Repeat the process to create the tops, using a pastry tip or a straw to cut out 5 to 7 holes on the trees to resemble ornaments.
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15
Open any holes that close during baking.
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16
Meanwhile, melt jam with 1 teaspoon of powdered sugar and boil lightly for about a minute.
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17
Cool slightly.
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18
Assemble cookies by flipping the bottoms, spreading them with a scant teaspoon of jam, dusting the tops lightly with powdered sugar and then gently pressing the tops onto the bottoms.
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19
Store airtight between layers of wax paper or parchment for 3 days.
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20
Freeze for up to a month.
