Makes about 3 dozen cookies
- 3/4 lb (3 sticks) unsalted butter
- 1 1/4 cups granulated sugar
- 1/4 tsp pure vanilla extract
- Pinch salt
- 2 eggs
- 3 cups cake flour
- 2 1/2 tsp ground cinnamon
- 2 cups fine cake crumbs or plain dry bread crumbs
- 2 tsp baking powder
- 2 1/2 cups hazelnuts, toasted, skins removed, and ground
- Confectioners’ sugar, as needed, for garnish
- Raspberry jam, as needed, for filling
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, vanilla, and salt on medium speed until light and fluffy, about 5 minutes.
- Gradually add the eggs, scraping down the bowl after each addition. Reduce the speed to low.
- Sift the flour, cinnamon, cake crumbs, and baking powder together into a medium bowl. Add to the creamed mixture all at once and mix just until incorporated. Scrape down the bowl as needed.
- Add the hazelnuts and mix just until combined. Divide the dough into two equal pieces, wrap in plastic wrap, and refrigerate until chilled, about 15 minutes.
- While the dough is chilling, preheat the oven to 350°F. Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick. Cut rounds of dough using a fluted circular cookie cutter. Use a smaller cutter to cut a hole in half of the rounds. Transfer the cookies to the prepared baking sheets, spacing them about 1 1/2 inches apart. As you are working, reserve the scraps so that they may be rolled again and cut.
- Bake until lightly golden brown, 8 to 10 minutes.
- Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
- Sift confectioners’ sugar over the cooled cookies. Coat the cookies without holes lightly and the ones with holes thoroughly. Pipe or spread a thin layer of jam on the cookies without holes. Top with the remaining cookies and press gently to secure.
- Store the cookies in an airtight container.
Copyright © 2019 The Culinary Institute of America