Pistachio Linzer Cookies for Christmas

In a medium bowl, whisk together the flour, ground pistachios, and salt until well combined.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium-high speed for about 3 minutes, until the mixture becomes light and fluffy. Beat in the egg yolk, vanilla extract, and almond extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a cohesive dough forms. Be careful not to overmix. The dough should come together easily and feel slightly soft.
Divide the dough in half, shape each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or until firm.
Preheat your oven to 350°F and line two baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out circles, then use a smaller cutter or a knife to cut a shape out of the center of half of the circles to create the tops.
Place the cookies 1 inch apart on the prepared baking sheets and bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool completely on the sheets.
Once cool, spread about 1 teaspoon of raspberry jam on the bottom of each solid cookie. Lightly dust the cut-out cookie tops with powdered sugar, then gently press a top onto each jam-covered base to form a sandwich.