Sift together flour, salt, cinnamon and ginger in a medium sized mixing bowl. Add in almond flour and stir with a spoon until well combined. Set aside.
In a stand mixer or mixing bowl with a hand mixer, cream together butter, sugar and lemon zest on medium-high speed until light and fluffy, around 2-3 minutes.
With the mixer on low, add in egg, lemon juice and vanilla and almond extract. Turn speed to medium-high and beat for around 2 minutes until well combined.
Add in half of the flour mixture and beat on low until just combined. Add in the remaining flour mixture and beat on low until combined.
Divide the dough into 2 equal sections and form each section into a disk. Wrap each disk in cling film and place in the fridge to chill for at least 1 hour.
After at least 1 hour, remove the first disk from the fridge. Generously flour your work space and rolling pin and roll the dough out to approximately 1/8th inch thickness. Use your round, larger cookie cutter to cut out as many cookies as possible. Then use your smaller cookie cutter to cut a hole or shape out of the middle of every other cookie.
Preheat the oven to 350 degrees F. Place your cut out cookies on a baking sheet lined with parchment paper. Place the cookie sheet in the fridge for around 10-15 minutes to firm up before baking to prevent spreading.
Bake the cookies at 350 degrees F for 9-11 minutes until very lightly golden brown. Remove from oven and place on a wire wrack to cool.
Repeat the process with the 2nd disk of dough until all dough is used up.
Once the cookies are cool, gently sprinkle powdered sugar on the cookies with the middles cut out.
Then place 1/2-3/4th tsp jam in the middle of the whole cookies, using a spoon to spread.
Place the powdered sugared cookies on top of the cookies with the jam, gently sandwiching them together. *Note* Because the cookies are thin you'll want to do this very gently, pressing along the center rather than the edges so they don't crack.
Linzer cookies are best served the day they are made, but I find that if you store them in the fridge they are delicious for about 2-3 days after (albeit a bit softer, which to be honest I kind of like). Enjoy!