In a bowl add the flour, and almond flour, icing sugar and butter. Mix the ingredients the butter and the flour until it looks like thick crumbs. Add the eggs and vanilla and mix the all together until it becomes soft dough. You knead dough in flat surface cover with cling wrap and refrigerate for an hour. 
Remove from fridge and in flat surface sprinkle some flour or corn starch, and place the dough on top. Roll the dough in flat with high 3cm approximately. Cut out circles with 4-5 cm cookie cutters, then, using a smaller cookie cutter, cut 2 cm holes in the center of half of them. If you want to get creative – here’s where different shape cut outs or faces come in to play. Place them carefully in tray and bake them in a pre- headed oven for 160c for 15 minutes until golden. Remove from oven and let them cool before remove from tray. Spoon each whole biscuit with a teaspoon of jam and top with the biscuits with the small hole in it.
Place them in a serving plate and dust with a bit of icing sugar for the homemade touch.

A recipe by Chryso Lefou