Line cookie sheets with parchment paper.
Using an electric mixer beat the butter, sugar and salt on low speed until the batter is almost smooth.
In a second bowl combine the flour and almonds.
Add the dry mixture to the wet mixture, scraping the sides of the bowl often until the dough is almost completely mixed.
Don’t over mix.
Roll the dough into a ball wrapping it in plastic wrap and putting it in the refrigerator for at least one hour.
Preheat oven to 300 degrees.
After the hour in the refrigerator, remove the dough and place on a lightly floured wood cutting board.
Using your rolling pin, you may have to flour the rolling pin, roll out the dough in the same thickness. (if the dough becomes too soft (sticks to the cutting board or to the cookie cutter) rewrap it in plastic and put it back in the refrigerator for at least 20-30 minutes.
Using the larger Maple Leaf cookie cutter, cut out all of the larger cookies. (If cookies become too sticky place cookie sheet with the cookies on it the refrigerator for 20-30 minutes).
Return to the cookies already cut and cut the center out of half of the previously cut cookies by using a smaller Maple Leaf cookie cutter.
Using a metal spatula gently lift the cut cookie dough onto the parchment lined cookie sheets.
Bake the cookies on the top rack of the oven at 300 degrees for 30 minutes or until an inserted toothpick comes out clean.
Allow to cool on the cookie sheet for 10 minutes.
Remove from cookie sheet and allow to cool completely.
On the bottom half of the cookie (one without the hole in it) spread raspberry/strawberry jam on it, but not too close to the edges.
On the top half of the cookie (the one with the hole in it) sprinkle confectionery sugar on it. (Do this away from the other half of the cookie.)
Taking the top part of the cookie holding it by it’s edges gently place it on top of the raspberry/strawberry jam cookie. (The jam will act as a “glue” to hold the two cookies together. )