Combine the all-purpose flour, whole wheat pastry flour, almond flour, and salt in a bowl. Set aside.
In another medium-sized bowl add the butter and sugar. Blend with a hand mixer or stand mixer until they are well combined and lighter in color.
Add in the egg, vanilla, and almond extract. Mix only to combine. Scrape down the sides of the bowl.
Pour in the dry ingredient and mix only to combine again. Scrape the sides of the bowl and mix again briefly.
The dough will need to chill at this point. I like to turn it out onto a piece of plastic wrap. Wrap it tightly and place it in the fridge for at least 1 hour. It will hold well for about 3 days. So make ahead if you want.
On a generously floured surface, roll out your dough to about ⅛- inch thick. If the dough is really hard, if it has been chilled for longer than an hour, let it sit at room temp for while to soften it slightlly.
While you are rolling it, just make sure to add more flour as needed. If it cracks a little on the edges, don't stress. Press it back together and continue to roll.
Cut your tops and bottoms and gently move to a parchment-lined baking sheet. I do this with a thin metal spatula.
Bake for about 8-11 minutes. You will want the very bottoms to be BARELY browned.
Remove from the oven and let them sit for a few minutes on the pan, then gently transfer to a coolling rack. O
Once they are cooled, sprinkle the tops with powdered sugar and fill the bottoms. Gently top the cookies.
That is it! You are done. Now, sit back and enjoy. You deserve it!