Ingredients
400 grams flour
200 grams unsalted butter
3 egg yolks
100 grams sugar
zest of one lemon
50 grams ground hazelnuts
1/2 cup current or seedless raspberry jam
1/2 cup powdered sugar
Directions
Separate the eggs into a small bowl, discarding the whites or save for another purpose. Grind the hazelnuts into a flour-like consistency. Zest the lemon.
In mixing bowl, cream together unsalted butter, sugar and egg yolks until light and fluffy. Mix in flour, the ground hazelnuts and the lemon zest until smooth and well combined. Wrap in plastic wrap and chill in refrigerator 2-3 hours or until firm enough to be rolled.
Preheat over to 400F. Roll out half of the dough on a well floured surface to 1/4 inch thickness (be careful to get the surface even, otherwise you will have oddly-browned cookies. Also, do not roll the dough to thin, otherwise you will have hard cookies when they come out of the oven).
Cut with cookie cutters. For half of the cookies, use the smaller cookie cutter to cut out the center of the larger cookies, essentially making a window. Place on cookie sheet lined with silpat or onto parchment paper.
Bake 8-10 minutes or until golden brown at the edges. Cool on wire rack.
Stir the jam until very smooth and silky. Spoon a little bit onto the whole cookies (in other words, the ones without the centers cut out) and place one of the “window” cookies on top, essentially creating a sandwich with the jam in the center as “glue” to hold the two cookies together. Dust cookies with powdered sugar (if you do this before the jam sets, you will have white edges with red centers).
