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
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
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