¼ cup (about 3 ounces) hazelnuts
2½ cups pastry or unbleached cake flour, sifted, plus additional for sprinkling
1¼ teaspoons ground cinnamon
½ teaspoon baking powder
Pinch fine sea salt (about ⅛ teaspoon)
12 tablespoons unsalted butter, at room temperature, cut into ½-inch cubes
½ cup plus 1 tablespoon superfine sugar
1 large egg, at room temperature, beaten
½ cup raspberry preserves
Confectioner’s sugar for dusting
1. Position a rack in the center of oven and preheat to 350° F. Spread hazelnuts on a baking sheet and cook for 10 minutes. Remove from oven and, one handful at a time, place warm hazelnuts in a towel and rub the sides together to remove the skins. Set aside to cool completely.
2. In a food processor fitted with the metal blade, pulse the peeled nuts with ½ cup flour until finely ground. In a medium bowl, combine the remaining 2 cups flour, cinnamon, baking powder and salt. Add processed nuts to flour mixture and mix well.
3. In a large bowl, beat butter and sugar with an electric mixer on medium-high for about 5 minutes or until color is light. Gradually beat in egg, then reduce speed to low and add flour mixture. Mix to combine, then transfer dough to a large piece of plastic wrap. Cover loosely, shape into a 1–inch–thick rectangle and refrigerate for 1 to 2 hours or until chilled.
4. Position racks in center and top third of oven and preheat to 350° F. Line 3 baking sheets with parchment paper.
5. Cut chilled dough in half and place one piece on a lightly floured work surface. Sprinkle the top with flour and use a rolling pin to flatten the dough into a ⅛–inch–thick rectangle. Using a round 2–inch cookie cutter dipped in flour, cut out the cookie bases and transfer to prepared baking sheets. Gather dough scraps and cover in plastic wrap, then mold into a ½–inch–thick rectangle; refrigerate for 10 minutes or until lightly chilled. Repeat the rolling and cutting process until all of the dough is used. Use a small star-shaped cookie cutter to create holes in the middle of half the cookies. Refrigerate cut cookies for 30 minutes or until well chilled.
6. Bake 2 sheets of cookies, alternating positions midway through cooking, for 15 to 17 minutes or until the edges are lightly browned. Cool completely on baking sheets and repeat with remaining cookies.
7. Flip over whole cookie halves so the undersides face up, spoon ½ teaspoon raspberry preserves onto each and top with one of the starred halves to make a sandwich. Sprinkle with a dusting of confectioner’s sugar just before serving.
Per cookie: 98 calories, 1 g protien, 10 g carbohydrates, 6 g fat (3 g saturated fat), 10 mg calcium, 1 mg iron, 0 g fiber, 12 mg sodium