3 ounces hazelnuts, lightly toasted
2/3 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter
1/2 teaspoon vanilla
1/2 teaspoon lemon zest
1 3/4 cups cake flour
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
Raspberry jam, for spreading between the cookies
Confectioners' sugar, for dusting on top
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