Linzer cookies with raspberry jam

These cookies are delicious but I fool you not, they are not easy to make. But if you want something delicious and beautiful, invest some time in them, you won't regret it.

Ingredients:

• 300 g (2 1/2 cups all-purpose flour - spooned and leveled), plus more for rolling 
• 170 g (3/4 cup) granulated sugar 
• 3/4 teaspoon baking powder 
• 1/2 teaspoon fine salt 
• 1/2 teaspoon cinnamon 
• 150 g(1 cup) ground hazelnuts
• 225 g unsalted butter, room temperature 
• 2 large egg yolks 
• 2 teaspoons pure vanilla extract 
• Confectioners' sugar, for dusting 
• raspberry jam for filling

Method:

• In a medium bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon and hazelnuts.
• Add butter and mix. 
• Add egg yolks and vanilla and mix until dough just comes together. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes. 
• Preheat oven to 175 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 3 mm thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. 
• With a lightly floured 5 cm fluted round cutter, cut out dough. (If dough becomes too soft, refrigerate a few minutes; reroll scraps, if desired.) 
• Place cookies, 2 cm apart, on two parchment-lined baking sheets. With a 2 cm cutter, cut out dough in centers of half the cookies. 
• Bake until cookies just begin to brown at edges, 10 to 12 minutes, rotating sheets halfway through. If desired, bake small cutouts separately, 5 to 7 minutes. Transfer cookies to wire racks and let cool completely.
• Lightly sift confectioners' sugar over cutout tops. Spread about 2 teaspoons filling on bottoms of remaining cookies and sandwich with sugar-dusted tops.