7 ounces raw hazelnuts, toasted & skinned (or hazelnut flour)
2½ ounces almond meal
1 pound plus 5 ounces all-purpose flour
½ teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon fine sea salt
1 pound (4 sticks) unsalted butter, softened to room temperature
1¼ cups granulated sugar
4 large eggs + 1 large egg and a tablespoon of water for egg wash
1½ cups raspberry preserves
powdered sugar for dusting
Process toasted, skinned hazelnuts in your food processor and finely grind. Combine hazelnut, almond and all purpose flours plus baking powder, cinnamon, cloves and salt. Set aside.
Cream together butter and sugar until light and fluffy – this will take a few minutes. Add four eggs, one at a time, combining well after each addition, scraping down the sides of the bowl as needed to make sure all of your ingredients are incorporated.
Reduce mixer speed to low and add the dry ingredients until just combined. Divide the dough into 8 equal parts, flatten into rounds and individually wrap them in plastic wrap. Chill until firm, about an hour and up to a day. Beyond a day, just freeze up your dough and defrost when you are ready to roll out your cookies!
Preheat oven to 325°F. Tip: Don’t cheat pre-heat! You want to make sure that your ovens are at the perfect temp when the cookies go in, so that they brown evenly and beautifully. Then you can line all your cookie sheets with parchment, knowing that the cookies will all get beautifully brown with no rack-changing!
Cut your cookies with your cutters. Make sure half of the cookies are “window cookies” and use the smaller cutter to make the window. Bake until nice and golden brown.
Assemble by spreading raspberry preserves between two cookies (one regular cookie and one window cookie). Beautiful AND delicious!