Ingredients:

2 sticks (1 cup)      butter, softened
½ cup +1 Tbsp       granulated sugar
½ tsp                       cinnamon
1 pinch                    nutmeg
½                              orange, zested
1                               egg yolk
1                               whole egg
1 ⅔ cups                 all-purpose flour
1 ¼ cups                 almond flour
2 tsp                        baking powder
¼ tsp                       salt

Instructions:

1. Beat the butter, sugar, cinnamon, nutmeg, and orange zest until light and fluffy, scraping the bowl as needed, for about 3 minutes. Add the egg yolk and egg and beat until combined.

2. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder and salt. Add the flour mixture to the egg mixture and mix until just combined. Don't over-beat.
   

3. Divide the dough in half and pat each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour. Remove the dough from the refrigerator, and let it soften for 5 to 10 minutes, until it feels soft enough to roll. It should still feel cold but not rock-hard.
   

4. Preheat oven 330°F.
   

5. On a floured surface, roll one disc of dough out about 1/8"-thick. Using a heart cookie cutter, cut-out cookies leaving half of the heart cut outs whole. Using a smaller cookie cutter (with a shape of your choice) on the other half of the heart cut-outs, cut a small shape into the cookie.
   

6. Transfer to a parchment-lined baking sheet.  
   

7. Gather the scrap dough, roll, and repeat. If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm.
   

8. Bake cookies for approximately 12 minutes.