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1
In a food processor pulse almonds with granulated sugar until chopped fine.
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2
Add confectioners' sugar, flour, cornstarch, cinnamon, zest, and salt and pulse until combined well.
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3
Add butter and pulse until combined.
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4
Add whole egg and yolk and pulse until dough just holds together.
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5
Divide dough into fourths and form into disks (dough will be sticky).
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6
Chill disks, wrapped in plastic wrap, at least 2 hours and up to 3 days.
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7
Preheat oven to 325 F.
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8
Roll out 1 dough disk (keeping remaining disks chilled) between sheets of wax paper into a 1/4-inch-thick round (10 to 11 inches in diameter) and freeze between wax paper on a tray until very firm, about 10 minutes.
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9
Roll out and freeze remaining 3 dough disks in same manner.
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10
Remove top sheet of paper from 1 round and with a 3 1/2-inch heart-shaped cutter cut out hearts, chilling scraps.
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11
(If dough becomes too soft to work with at any time, freeze on wax paper until very firm.)
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12
With a 1-inch heart-shaped cutter cut and lift out centers (making 2 additional decorative heart cutouts in some cookies) from half of large hearts.
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13
Arrange whole hearts and cut-out hearts 1/2 inch apart on baking sheets and bake in batches in middle of oven 12 to 15 minutes, or until edges are pale golden.
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14
Cool cookies on baking sheets 5 minutes.
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15
(Cookies will continue to firm up as they cool.)
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16
With a spatula carefully transfer cookies to racks to cool completely.
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17
Make more cookies with remaining 3 dough rounds and scraps in same manner.
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18
On a work surface arrange whole hearts, bottoms down.
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19
Drop 1 teaspoon of either jam on each cookie, spreading almost to edges, and top with cut-out hearts.
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20
Spoon some remaining jam into centers.
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21
Cookies may be made 4 days ahead and chilled between layers of wax paper in an airtight container.
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22
Bring cookies to room temperature before serving.
