Add the all-purpose flour, almond flour, cornstarch, matcha powder, and salt to a medium mixing bowl and whisk to combine.

• Add the sugar and butter to a large mixing bowl and beat at low speed until light and fluffy, about 3 minutes.
• Scrape the sides of the bowl. Add the almond milk, vanilla extract, and food coloring, and beat together for another minute.
• Add the dry ingredients to the bowl and mix until the cookie dough comes together. It will be a bit dry, but you should be able to pinch it and have it come together. If the dough is too dry, add a tablespoon of water.
• Divide the dough evenly into two parts. Bring together to form a disc, flatten, wrap in plastic, and refrigerate for at least 1 hour or overnight.
• Line two baking sheets with parchment paper.
• Lightly flour a cutting board and rolling pin. Remove one disc of dough from the fridge, unwrap, and knead it on the cutting board for 30 seconds – 1 minute until it is pliable.
• Sprinkle the top of the dough with more flour and roll it out until it is about ¼" thick.
• Use a round 2 ½” cookie cutter to cut out your cookies, then use a smaller “heart” cookie cutter to cut out the center “window” of each cookie.
• Transfer each cookie to the baking sheet, leaving at least ½" of space between each cookie. Repeat with the remaining dough, dusting with more flour if necessary. Each disc of dough should make about 15 cookies.
• Place the cookie sheet back in the refrigerator to chill for another 30 minutes.
• Remove the second disc of dough, and repeat steps 7 and 8. Cut out the dough using the circular 2 ½ inch cookie cutter, but do not cut out the center, these will be the bottom of the sandwich cookie. Place these cookies in the refrigerator to chill for 30 minutes.
• Preheat the oven to 350°F. Bake each baking sheet on the middle rack for 8-10 minutes, until the bottoms of the cookies are light brown.
• Cool the cookies on a wire rack. While the cookies are cooling. Whisk together the powdered sugar and remaining matcha powder.
• Dust the top of the cookies with the hearts with the matcha powdered sugar.
• Assemble the cookies. Spread ½ to 1 teaspoon of raspberry jam on the bottom cookie. Top with the cutout heart cookie.
• Store in an airtight container at room temperature for up to 5 days.