- 32
Ingredients
- 2-1/2 oz (1/2 cup) sliced almonds
- 2-1/2 oz (1/2 cup) coarsely chopped hazelnuts
- 9-1/2 oz (2 cups plus 1 Tbs) all purpose flour; more for rolling
- 3/4 cup granulated sugar
- 2 tsp lemon zest
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 7 oz (14 Tbs) chilled unsalted butter
- 1 large egg
- 1 Tbs cold water
- 1/2 cup raspberry preserves
- Confectioners' sugar for dusting
Preparation
Step 1
Several hours before baking: In a food processor, grind the almonds and hazelnuts with 1/2 cup of the flour until finely textured but not powdered. Add the remaining flour, granulated sugar, lemon zest, baking powder, salt, cinnamon, and cloves. Pulse to combine. Cut the butter into 1/2-inch cubes and add to the flour mixture; pulse until the mixture look like coarse meal. Don't overprocess.
Transfer to a large bowl. Whisk the egg and water; sprinkle over the flour mixture and toss gently to combine. The dough should hold together when pinched. (If it seem dry, sprinkle on a bit more water.) Gather the dough into two balls and knead briefly just to blend. Wrap in plastic and chill until firm, 2 to 3 hours
To bake: Heat the oven to 325 degrees. Line several cookies sheets with parchment. Generously flour a work surface. Roll one ball of the dough 3/16 inch thick. (Keep the rest in the refrigerator, and if the dough warms up to the point of being sticky while you're working with it, return it to the refrigerator.) Cut out as many 2-1/2 inch rounds (or other shapes) as possible, rerolling the scraps to make more rounds. Arrange on the cookie sheets about 3/4 inch apart. Cut 1-1/4 in holes (or other shapes) in the center of half the rounds. Reroll these center scraps to make more cookies. Bake until the edges are lightly browned, about 15 minutes. Let cool on the sheets. Repeat with the remaining dough.
To assemble, spread a heaping 1/2 tsp preserves on the underside of the whole cookies rounds. Dust confectioners' sugar over the perforated cookies and then put them on top of the whole cookies, bottom sides against the preserves.