Before grinding the nuts I roll them between my fingers to remove some of the skins, but not all. I like the look and flavor of the dough when some of the skins are left on.
In a
food processor, grind the nuts and 1/3 cup sugar until they are a very fine powder. Adding a bit of the sugar prevents the nuts from becoming a paste. Set aside.
In a separate bowl
whisk together the cake flour, cinnamon, baking soda, and salt. Set aside.
In a stand
mixer, beat together the butter and remaining sugar until light and fluffy on medium speed, about 1 to 2 minutes. Add the egg,
vanilla and zest; beat until incorporated. Add the flour and mix just until the dough comes together.
Separate the dough into two disks and wrap in plastic. Refrigerate for at least an hour before rolling out. The dough can be frozen for up to a month.
Roll the dough out on a well-floured surface to 1/4 -inch thick rectangle. As the dough warms up it will get sticky, so be sure to use plenty of flour. Use a 3-inch round
cookie cutter to cut the dough. You can reroll the
dough that is left as scraps.
Use a small 1/2 -inch cutter or a large round decorating tip to create the hole in half of the cookies.
Bake them for 10-12 minutes, or until the cookies are golden brown. Let the
cookies cool on a rack.
Put 2 teaspoons of the
raspberry jam on each of the cookies without the holes.
Dust the cookies with the holes with confectioners' sugar.
Sandwich the two cookies together, so the jam comes through the hole. Enjoy!
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By Naira
CA
on November 27, 2011
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This was very good. The recipe does need to be changed a bit. Like most recipes it calls for salt but does not mention the amount needed. It also failed to mention when it was best to add the nuts to the butter and sugar mixture. I added that and than followed it by the flower mixture. Since I did not have hazelnuts I substituted it with almonds. It turned out wonderful...next time I will try it with the hazelnuts.
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