In a medium bowl whisk together the flour, almond flour, salt, cinnamon and cocoa powder. Set aside.

Using a stand mixer, cream the butter and sugar together until light and fluffy, 6-7 minutes. Add in the orange zest, juice and vanilla and mix again.  Add in the flour mixture and mix on medium low until just combined, the mixture will be little crumbly. 

Mix the dough in the mixer bowl by hands to form a ball of dough. Divide the dough into thirds and form a thick disc with each third. Wrap each disc well with plastic wrap/cling film, and chill overnight. 

When ready to bake heat oven to 350 Deg F ( 177 Deg C) and prepare baking sheets with parchment paper.

Working with one of the dough discs at a time, roll out to an even thickness between ⅛th and ¼th inches (4-6mm) between two pieces of wax paper. You may need to adjust the wax paper from time to time as you are rolling so it doesn’t bunch up.

Lightly dip your Linzer cutters in flour then press into the dough working quickly to cut as many out as your can. Cut the centers of half the cut outs with the middle cutter of the Linzer cookie cutter or with a small cookie cutter of your choice. Chill the dough in the freezer 5-10 minutes then transfer the cut pieces to the prepared baking sheets, placing each about 2 inches apart. 

Make sure the dough is still cool before baking, if the cut pieces on the prepared baking sheet have started to warm up place back in the freezer for another few minutes before baking

Repeat with the remaining discs and gather the remaining dough to knead back together, chill and roll out until you have all your cookies cut out, 

Bake for 8-10 minutes, until the edges are starting to turn golden. Do not over bake.  

Cool cookies completely. Dust the top halves generously with powdered sugar. Spread about two teaspoons of the chocolate almond spread on the bottom half cookie (on the side that was touching the baking sheet) the gently press one of the powdered sugar dusted tops on top to make a sandwich cookie. Repeat with all cookies. 

Store in an airtight container for a few days, in a resealable bag in the freezer for up to 3 months.