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["1. In the large bowl of your stand mixer (with paddle attachment fixed), cream together the butter, brown sugar and granulated sugar on medium speed. Add the egg yolks and mix to combine. Then add the vanilla extract, orange zest and orange juice. Mix until all is incorporated.", "2. In a food processor, pulse your hazelnuts to a fine powder (with a couple of added chunks to spare). In another bowl whisk together your almond flour, all-purpose flour, baking powder, cinnamon, nutmeg and salt. Now begin integrating the dry ingredients into the wet. On low speed, add the flour mixture in 1/2 cup increments. Once all is integrated, add the ground up hazelnuts. Mix until just combined.", "3. Split the dough into 4 equal pieces and wrap each in plastic. Refrigerate for 3 hours. Once the dough is chilled, set your oven to 350 F. Line two baking sheets with parchment paper. One by one, roll out the sections of dough on a liberally floured piece of parchment paper. Roll to about 1/4-1/2 of an inch thick. With a 2-3"" (in diameter) floured cookie cutter (I used a snowflake) begin cutting out your shapes. Lay out your cookies about an inch away from one another on your baking sheets.", "4. Once you have your baking sheets ready, stick them in the freezer for 10 minutes. Remove from freezer, and bake at 350 F for 15 minutes, switching the placement of the sheets halfway through. Remove from oven and let cookies cool on sheets for about 5 minutes. Remove from sheets and place on a wire rack to cool completely.", "5. Once cool, spread the flat, underside of one cookie with a teaspoon of chocolate hazelnut spread. Take another cookie and spread a teaspoon of orange marmalade on the bottom of it. Sandwich the two cookie halves together. Repeat this step for the rest of the cookies and filling ingredients.", "6. Store in an airtight container for up to two weeks."]
