- 1 cup unsalted butter, at room temperature
- 1 cup confectioners' sugar, plus more for coating
- 1/2 cup sugar
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup hazelnut flour
- 2 1/4 cup all purpose flour
- 1 egg
- 1 1/4 cups raspberry jam
In a large bowl, combine butter, confectioners' sugar, and sugar. Beat until creamy, about 2 minutes.
Add baking powder, vanilla extract, cinnamon, and salt and beat until well combined.
Add hazelnut flour, all purpose flour, and eggs to bowl and beat until dough comes together. Cover dough in plastic wrap and refrigerate for 1 hour.
Preheat oven to 375°F. Line two baking sheets with parchment paper.
Lightly flour a clean work surface. Roll out half the dough to 1/8 inch thickness. Use Linzer cookie cutters to cut out large shapes. Use the smaller cutter to cut out shapes from 1/2 of cookies. Repeat until all dough is used.
Bake cookies until golden, about 10 minutes. Let cool on a wire rack.
Spread the larger cookies with jam. Place a cut-out cookie on top to complete the sandwich. Dust cookies with powdered sugar.