Ingredients
- 2 1/2 cups all purpose flour ( spooned and leveled),plus more for rolling
- 3/4 granulated sugar
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup hazelnuts, toasted and skinned
- 1 cup ( 2 sticks) unsalted butter, room temperature
- 2 large egg yolks
- 2 tsp vanilla extract
- confectioner's sugar for dusting
- raspberry jam for filling( 3/4 cup)
Preparation
Step 1
1.In a medium bowl, whisk together flour, granulated sugar, baking powder, salt and cinnamon. In food processor pulse hazelnuts with 1/4 cup of flour mixture until very finely ground. In mix master, add flour and butter and hazelnut mixture and beat until mixture resembles coarse meal. Add egg yolks and vanilla till dough comes together. Form dough into two disks, wrap in plastic wrap and refrigerate 30 minutes
2. Preheat oven to 350. Working with one disk of a time, roll out dough between two floured parchment sheets to 1/8 thickness. Stack dough in parchment on a baking sheet. refrigerate till firm,30 minutes.With a lightly floured 2 1/2 round fluted cuuter, cut out dough.Place cookies one inch apart on parchment lined cookie sheets. With a one inch cutter, cut out dough from center of half the cookies, Bake until cookies just begin to brwon at edges 10 12 minutes. Transfer cookies to wire rack and let cool completely
3. Lightly sift confectioner's sugar over cutout tops. Spread two tsp of raspberry jam on the bottom of remaining cookies and sandwich with sugar dusted tops
4. Store in containers with wax paper between layers