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!