Ingredients
-
1 cup
roasted, peeled
hazelnuts
-
2 cups
all-purpose
flour
-
1 1/4 tsp
cinnamon
-
3/4 tsp
baking powder
-
1/2 tsp
salt
-
1/4 tsp
ground
cloves
-
1 cup
unsalted
butter
, softened
-
2/3 cup
granulated sugar
-
1
egg
-
1 tsp
vanilla
-
3/4 cup
raspberry jam
-
icing sugar
Instructions
- PULSE hazelnuts in food processor until finely ground. Add flour, cinnamon, baking powder, salt and cloves and pulse until just combined.
- BEAT butter and sugar in a large bowl with an electric mixer on medium, scraping sides and bottom of bowl until fluffy, about 3 min. Beat in egg and vanilla until combined. Stir in flour mixture until just combined.
- DIVIDE in half and wrap in plastic wrap. Flatten into discs and refrigerate until firm, 1 hr.
- PREHEAT oven to 350F. Line 2 baking sheets with parchment. Roll 1 dough disc on a lightly floured surface to ¼-in. thickness. Cut out circles using a 3-in. round fluted cookie cutter, rerolling scraps and refrigerating as needed. Then, using a 1-in. round fluted cutter or the end of a large piping tip, cut out centres of half of the circles. Place all circles 1 in. apart on prepared sheets and chill for 15 min.
- BAKE until golden brown, 10 to 12 min. Let cool for 5 min, then transfer to a rack to cool. Repeat with remaining dough.
- FLIP solid cookies over and spread 2 tsp jam on each. Dust tops of remaining cookies with icing sugar and set on top of jam-covered cookies.
Nutrition (per cookie)
- Calories
- 295,
- Protein
- 4 g,
- Carbohydrates
- 33 g,
- Fat
- 17 g,
- Fibre
- 2 g,
- Sodium
- 92 mg.
Kitchen Tip: To roast hazelnuts, bake at 325F on a rimmed baking sheet until brown with skin blistered, 13 to 15 min. Let cool. Rub with both hands to remove skin.
