Combine the fresh cranberries, granulated sugar, orange zest, orange juice, and water in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Once boiling, reduce heat to medium-low and simmer for 15-20 minutes, stirring frequently, until the jam thickens and the cranberries break down completely. The mixture should coat the back of a spoon when ready. Strain the jam through a fine-mesh sieve, pressing gently on the solids to extract all the fruit pulp while leaving behind the skins for a smoother texture. Transfer to a bowl and refrigerate until completely cooled—this jam will thicken further as it cools. I like to make the jam first so it has plenty of time to chill while you prepare and chill the dough.

In a large bowl, beat the softened butter, powdered sugar, and half of the granulated sugar together for 30-45 seconds until well combined. Add the vanilla extract, cinnamon, baking powder, and kosher salt, mixing for another 15 seconds. Pour in the egg and beat until fully incorporated, about 20 seconds. Add the almond flour and all-purpose flour, and mix on low speed for about 1 minute until the dough just comes together—don't overmix, as this can lead to tough cookies. Divide the dough in half, shape each portion into a disc about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. I find that chilling the dough makes it much easier to roll and cut without the dough becoming sticky or tearing.

Preheat your oven to 375°F and line two baking sheets with parchment paper. Remove one disc of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly—this makes it easier to roll without cracking. Working with one disc at a time, place the dough between two sheets of parchment paper and roll to an even thickness of about 1/8 inch. Using a small cookie cutter (about 1.5-2 inches), cut out shapes from the dough. From half of the cookies, use a smaller cutter (about 1 inch) to cut out a center circle or shape—these will become the "window" cookies that show the jam filling. Keep the solid cookies separate.

Carefully transfer all cut cookies (both solid and window shapes) to the prepared baking sheets, spacing them about 1 inch apart. Bake for 8-10 minutes, until the edges are lightly golden brown and the centers are just set—watch carefully, as these thin cookies bake quickly. Remove the baking sheets from the oven and let the cookies cool on the tray for 3 minutes. This resting period allows them to firm up just enough to move safely. Using a thin spatula, transfer the cookies to a wire cooling rack and let them cool completely.

Once the cookies are completely cooled, dust the window cookies (those with cut-out centers) generously with powdered sugar on both sides—this creates the classic elegant appearance of linzer cookies. Spread about 1 teaspoon of the chilled cranberry-orange jam from Step 1 onto the flat side of each solid cookie, creating a thin, even layer. Carefully place a window cookie on top of each jam-covered cookie, pressing very gently so the jam peeks through the center cutout. The jam will hold the two cookies together. Serve immediately or store in an airtight container for up to 3 days. For the most authentic presentation, I recommend dusting with powdered sugar just before serving rather than earlier—it keeps the cookies looking pristine and the powdered sugar bright white.