Put oven rack in middle position and preheat oven to 350'F

Combine almond flour, all-purpose flour, baking powder, salt, and spices

Beat together butter and dark brown sugar until pale and fluffy, about 3 minutes with a stand mixer.

Beat in egg and vanilla

Add flour mixture and process until just combined, about 1 minute. 

With floured hands, form dough into two disks. Wrap in plastic wrap and chill for at least 2 hours.

Put oven racks in the upper and lower third of the oven

Roll out 1 disk at a time, about 1/8" thick between 2 sheets of wax paper or lightly floured parchment paper. I also use my silicone pastry mat.

Once the dough is rolled out, refrigerate for 30 minutes before you cut it. 

Repeat with the second disk.

Cut as many cookies as possible form the dough with your Linzer Cookie cutter and transfer to ungreased large baking sheets, arranging about 1 inch apart. You may also need to refrigerate after cutting your shapes and before you transfer them to the baking sheet if the dough gets too soft.

Use cutter with the insert to cut the same number of cookies and place it on a second cookie sheet.

Reroll scraps only once and cut as many shapes as possible

Refrigerate for 30 minutes before baking.

Bake for 10-15 minutes total, switching position of the sheets halfway through the baking until the edges are golden.

Transfer with a metal spatula to racks to cool completely.

Spread about 1 teaspoon of pear filling on the flat side of a solid cookie and then top with the flat side of the windowed cookie.

Dust with powdered sugar.