Mix the cake flour and almond flour together and sift them.

Leave the butter at room temperature until soft and creamy.

Whip the butter with powdered sugar, vanilla extract, and salt until it turns ivory-colored.

Add the egg yolks to the whipped mixture and continue whipping until well combined.

Combine the sifted dry ingredients with the wet mixture and mix until no dry flour is visible.

Knead the dough by hand until it comes together.

Divide the dough into 30g portions and shape them into balls.

Press the center of each ball with your finger to create a space for the jam.

Place the cookies on a baking tray, leaving space between them.

Add your preferred jam to the indentation of each cookie.

Bake the cookies in a preheated oven at 150°C for 20 minutes.