Vegan Paleo Linzer Cookies

Add all cookie dough ingredients into a medium sized bowl and combine with a spatula. Add a splash more maple syrup if you find the dough not wet enough, since all almond flour is different.
Use your hands to form the dough into a disc and wrap in plastic wrap and place in the freezer for 15 minutes (no more or it will be too hard to roll out)
While your dough is chilling make your cranberry jam by adding all jam ingredients into a small sauce pot over medium heat and warm the cranberries until they begin to pop. 3-5 minutes.
Place the cranberry mixture into a food processor and blend until smooth. Put cranberry jam back into the pot over medium heat, so it cooks down and becomes thicker, about 5-8 minutes. Remove from stove and let cool.
Remove dough from freezer and place between 2 pieces of parchment paper and roll out until 1/4 inch thick. Cut dough using your cookie cutters. Use a smaller cookie cutter to cut a window in the middle of half of your cookies.⁠
Place on a baking sheet and bake for 10-12 minutes, until the edges get a little color (the smaller pieces will cook faster. Remove from oven and let cool completely.⁠
Add jam to the center of your whole cookie and spread towards the edge. Coat your tops with powdered sugar if you want then lightly press the top cookie to spread out jam and hold the cookies together!