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1
Combine hazelnuts and 1 tablespoon sugar in processor; grind nuts finely.
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2
Using electric mixer, beat remaining 2/3 cup sugar and butter in large bowl until fluffy.
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3
Beat in hazelnut mixture, then egg, egg yolk, lemon peel, lemon extract, salt, and cinnamon.
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4
Beat in flour.
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5
Gather dough into ball.
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6
Divide into 4 pieces.
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7
Flatten each into disk and wrap in plastic.
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8
Chill at least 1 hour and up to 2 days.
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9
Preheat oven to 325F.
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10
Line 2 large baking sheets with parchment paper.
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11
Roll out 1 dough piece between sheets of waxed paper or parchment to scant 1/4-inch thickness, sprinkling dough with flour to prevent sticking and occasionally peeling off top paper to remove wrinkles.
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12
Peel off top sheet.
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13
Using 2-inch-diameter fluted cutter, cut out cookies.
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14
Transfer to prepared sheets, spacing 1/2 inch apart.
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15
Gather dough scraps and reroll, cutting out more cookies and placing on sheets.
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16
Using 1-inch-diameter fluted cutter, cut out centers from half of cookies, making rings.
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17
Gather centers as scraps.
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18
Bake cookies 5 minutes.
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19
Reverse sheets; bake cookies until light golden, about 6 minutes longer.
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20
Cool cookies on sheets 2 minutes.
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21
Transfer to racks; cool completely.
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22
Repeat with remaining dough.
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23
Arrange whole cookie rounds on work surface.
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24
Drop generous 1/2 teaspoon jam in center of each.
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25
Arrange cookie rings on work surface.
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26
Sift powdered sugar over.
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27
Place 1 ring cookie on each whole round, forming sandwich with jam in cutout center.
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28
(Can be made 3 days ahead.
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29
Store airtight between sheets of waxed paper in refrigerator up to 3 days.)
