Preheat your oven to 350 degrees, and line two baking sheets with parchment paper or non-stick mats. Set aside.

In a medium bowl, stir together the flour, almond flour, baking powder, and salt, and set this mixture aside. In the bowl of a stand mixer, beat together the cold butter, sugar, and lemon zest until well combined. Because the butter is cold, this will take a couple of minutes. Beat in the vanilla and eggs until just combined. Slowly beat in the flour mixture, and beat the dough until very well combined and no flour pockets remain at the bottom of the mixture.

Roll out the dough to about 1/4 inch thick, and cut out cookies with a 2 inch cutter. Using a small 1/2 inch cutter, cut out holes in the center of about half of the cookies. Bake for 8-10 minutes, or until the cookies look just set and are lightly golden around the edges. Bake up all the inside holes too- you can make mini linzers with these!

Let the cookies cool completely. Spread the bottom halves with your lemon curd, and dust the tops with powdered sugar. Then, sandwich your cookies and enjoy!