Combine flour, almond flour ginger and salt in a medium bowl and set aside. In a larger mixing bowl using a hand mixer or a stand mixer, cream together the butter and sugar until light and fluffy, scraping down the sides when needed. Add in the egg yolks and vanilla extract and mix again. Add in the flour mixture and mix on low until fully combined and a stiff-ish dough has formed. Shape the dough into two discs and wrap in plastic wrap and chill for a few hours up to overnight.

When ready to bake heat oven to 350 Deg F.

Roll out the dough discs one at a time between pieces of parchment paper to about 5-8 mm thick. Freeze on a baking sheet until firm. Cut out your shapes - solid for the bottoms, same shape but with a cut out for the tops.

Bake the bottoms for 8-9 minutes, the tops for 6-7 minutes until set and dry on top but not changing color.

Cool on cooling racks until completely cool.

Spoon a scant teaspoon of curd in the middle of the bottom cookies then add the tops, dust with powdered sugar.

Store in an airtight container or bag either at room temperature or in the freezer.