- ¾ 1b. all purpose flour
- 1 TBS. cinnamon
- ¾ tsp. ground cloves
- 9 oz sugar
- ¾ lb. sweet butter
- 5 egg yolks
- 9 oz. hazelnuts, finely ground
- 1 TBS. lemon zest, minced
- 1 cup seedless raspberry jam
- powdered sugar for dusting (optional)
Sift flour, cinnamon and cloves together.
Cream butter and sugar until smooth. Add yolks one at a time until well combined.
Add flour mixture in stages with nuts and lemon zest. Do not over mix. Wrap and chill.
Roll to ¼” thick. Cut 2 ½’ inch disks. In half of disks, punch a small hole in center.
Bake at 325 degrees until golden brown. Cool.
Assemble with jam, dust with powdered sugar if desired.