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1. Cream the butter and sugar together by beating them against the side of a bowl with a wooden spoon or by using an electric mixer set at medium speed, until the mixture is light and fluffy.
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2. Then beat in the flour, ½-cup at a time, the almonds and cinnamon, and continue beating until the mixture becomes a slightly stiff dough. Shape the dough into a ball, wrap it in wax paper or plastic wrap and refrigerate it for about an hour.
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3. Preheat the oven to 325°. On a lightly floured surface, roll the dough into a sheet 1/8 inch thick. With a 2½-inch cookie cutter, cut as many circles from the sheet as you can.
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4. Knead the leftover scraps of dough into a ball, and roll it out again into a 1/8-inch sheet. Cut out more circles. You should now have about 12 circles. Arrange them on an ungreased 14-by-17-inch baking sheet, leaving about an inch of space between them.
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5. Repeat the rolling and cutting process with the other half of the dough, but before placing the second batch on a baking sheet, cut out the center of each circle with a ½-inch cookie cutter. Bake both batches in the center of the oven for 10 to 15minutes, or until light brown.
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6. With a metal spatula, gently ease the cookies off the baking sheets onto a cake rack. Let them cool for about 20 minutes.
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7. Spread the tops of the solid circles with a thin coating of jam; lay a cutout cookie on top of each, pressing the two together so that they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.
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