In the bowl of a stand mixer or in a large bowl with a hand beater, beat the butter until creamy then add the sugar and beat until fluffy. Add the flour and ground almonds and mix the dough by hand until completely incorporated. Form the dough into a ball and wrap in plastic wrap. Chill it in the fridge overnight or for a minimum of 12 hours.
Remove the dough from the fridge and allow to warm up almost to room temperature. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. Roll the dough out to ¼ inch thick, cut shapes with a cookie cutter and place 1 inch apart on the baking sheets. Bake for 10 minutes or until bottoms are golden brown. Transfer cookies to cooling racks and allow to cool completely.
Once cool, spread a thin layer of jam on the bottom of one cookie and press the bottom of a second cookie on to it. Repeat with the rest of the cookies. Before serving, dust one side of each pair of cookies with icing sugar (optional). Store in air tight container.