Prep 45 mins
Cook 1 hr
- 1 3⁄4 cups finely ground hazelnuts
- 1 3⁄4 cups all-purpose flour
- 8 ounces unsalted butter, at room temperature (2 sticks)
- 1⁄2 cup sugar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- powdered sugar
- 1 cup raspberry jam (or jam or marmalade of your choice)
- Position oven racks to divide oven into thirds; preheat oven to 350°; line two baking sheets with parchment.
- In a bowl, whisk together the hazelnuts and flour.
- Working with a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
- Add in the extracts; beat to blend.
- Decrease mixer speed to low and gradually add the nut-flour mixture, mixing only until incorporated into the dough.
- Working with a teaspoonful of dough at a time, roll the dough between your palms to form small balls and place the balls 2 inches apart on the baking sheets.
- Steadying each cookie with the thumb and finger of one hand, use the pinkie of your other hand (or the end of a wooden spoon) to poke a hole in the center of each cookie; be careful not to go all the way down to the baking sheet.
- Bake for 15-18 minutes, rotating the sheets from top to bottom and front to back at the midway point.
- The cookies should be only slightly colored—they may even look underdone, which is fine; they should not be overbaked.
- When the cookies are baked, remove the baking sheets from the oven and let the cookies rest on the sheets for 2 minutes before transferring them to cooling racks with a wide metal spatula and sifting powdered sugar over them.
- Repeat with the remaining dough, remembering to cool the baking sheets before baking the next batch.
- Bring the jam to a boil in a small saucepan over low heat (or bring to a boil in a microwave oven); remove from heat.
- Fill the indentations of all the cookies with enough hot jam to come level with the tops.
- Cool to room temperature.