Place the cranberries, sugar, orange juice and orange zest in a medium saucepan. Bring the mixture to a boil over medium-high heat. Reduce heat to medium and simmer for about 15 minutes to allow the cranberries to burst.

Transfer the cranberry mixture to a food processor and pulse on high until smooth. If the jam is too thick, add a tablespoon or two of water to reach the desired consistency. Transfer to a small mixing bowl and allow to cool completely.

Preheat oven to 325°F and line a large baking with parchment paper. Set aside.

In a large mixing bowl, sift together the almond flour, baking soda and salt. Form a well in the center of the dry ingredients.

In a small mixing bowl, combine the egg, maple syrup, butter and almond extract. Add the wet ingredients to the well in the dry ingredients and mix until just combined. Flatten the dough into a thick disk, wrap in plastic wrap and refrigerate for 30 minutes.

Lightly flour a large flat surface. Roll dough about ¼-inch. Use a 2-inch linzer cookie cutter to cut half with a hole in the center and half with full centers (if the cookie cutter has different shapes to cut out the centers, feel free to use whatever shape you like).

Carefully transfer the cookies to the prepared baking sheet and bake for 6 to 8 minutes (keep an eye on them because they burn quickly).

Transfer the cookies to a wire cooling rack. Once completely cool, lightly dust the cookies with the circle cutouts with confectioners’ sugar using a fine mesh sieve.

Add 1 rounded teaspoon of jam to the cookies without the cutouts. Place the cookies with the hole on top of the cookies with the curd. Serve immediately (Note: Do not store in an airtight container or they will get soggy; loosely cover with foil on a plate).