Makes 40-50 cookies, depending on the size of your cutters. For this recipe, you will need 2 sizes of heart-shaped cookie cutters.
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
Plop the hazelnuts in your food processor and finely grind. Combine hazelnut, almond, and all-purpose flours plus baking powder, cinnamon, cloves, and salt.
In a stand mixer (or handheld beaters), cream together butter and sugar until light and fluffy – this will take a few minutes. Add 4 eggs, one at a time, combining well after each addition (and scraping down the sides of the bowl) 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) or plop in the fridge for tomorrow. (Beyond a day, just freeze the dough and defrost when you are ready to roll out the cookies!)
Preheat oven to 325°F. Don’t cheat pre-heat! (Make sure that the oven is at the perfect temp so the cookies brown evenly and beautifully, with no rack-changing!)
Line your cookie sheets with parchment. Cut all the dough with the larger of the heart cutters. Next, cut half of the cookies as “window cookies,” using the smaller cutter to make the window. The small little heart cookies that result from the “windowing” – you can use for another time. Bake until nice and golden brown.
Assemble by spreading raspberry preserves between two cookies (one regular cookie and one window cookie). Beautiful and delicious!