In a bowl, combine the ground almonds, flour, zest, spices, and salt.
In another bowl, whisk the egg and water with a fork.

Cream the butter and sugar with an electric mixer, then add the beaten egg and continue beating for a minute.
Reduce the mixer speed and add the dry ingredients, mixing just enough to combine them.
Finish working the dough by hand or with a spatula to gather it into a ball.

Divide the dough in half and roll out each piece between two sheets of parchment paper into two 1/4″ (0.5 cm) thick disks.

Refrigerate the dough for 2 hours or freeze for 45 minutes (this step is very important, as warm dough is unworkable)

Preheat the oven to 375 F (190 C) and center the rack in the middle.

Line 2 baking sheets with silicone mats or parchment paper.

Cut out the cookies in pairs using a cookie cutter, and make small holes in half of the cookies.

Bake the cookies for 11 to 13 minutes, or until they are lightly golden, dry, and firm.
Transfer the cookies to a cooling rack.
Once the cookies have cooled, spread 1/2 to 1 teaspoon (depending on the size of the cookies) of jam on the solid cookies and cover with a cut-out cookie.
Dust with powdered sugar and enjoy!