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1
Add the nuts to the bowl of a food processor, fitted with a blade, and pulse until finely ground (it should be powdery and not a paste), about 15 pulses.
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2
Set aside.
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3
Whisk together the flour, baking powder, cinnamon, and salt in a large bowl until evenly combined and set aside.
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4
Put the butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment, and mix on medium speed until creamy and light, about 2 to 3 minutes.
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5
Turn off the mixer, scrape down sides of the bowl, and add egg yolks and vanilla.
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6
Mix until well incorporated.
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7
Mix in the orange zest, ground hazelnut powder, and the flour mixture until just incorporated.
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8
Divide the dough into 2 even pieces, pat each into a thin disk, enclose in plastic wrap, and let rest in refrigerator at least 1 hour and up to 12 hours.
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9
When ready to bake, preheat the oven to 350 degrees F and arrange racks in the upper and lower third of the oven.
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10
Remove the dough from the refrigerator and let sit at room temperature until pliable enough to roll.
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11
Roll out half of the dough on a piece of lightly floured parchment or waxed paper to 1/4-inch thickness.
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12
Using a 2-inch round cookie or biscuit cutter, cut out rounds of dough.
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13
Using a 3/4-inch round cookie cutter, cut out the center of half of rounds to make rings.
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14
Transfer rounds and rings to the freezer to set up for 5 minutes before continuing.
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15
Gather the dough scraps and chill.
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16
Transfer the chilled cookies to parchment lined baking sheets, leaving at least 1-inch between each cookie.
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17
Bake 2 sheets of cookies at a time until the undersides are golden, switching sheets halfway through, about 12 to 15 minutes total.
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18
Cool 5 minutes on sheets then remove to awire rack to cool completely.
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19
Repeat until all dough is used.
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20
To assemble cookies, spread 1 teaspoon of the chocolate-spread on the bottom of each solid round cookie, then top with a ring-shaped cookie.
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21
Add the nuts to the bowl of a food processor, fitted with a blade, and pulse until finely ground (it should be powdery and not a paste), about 15 pulses.
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22
Set aside.
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23
Whisk together the flour, baking powder, cinnamon, and salt in a large bowl until evenly combined and set aside.
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24
Put the butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment, and mix on medium speed until creamy and light, about 2 to 3 minutes.
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25
Turn off the mixer, scrape down sides of the bowl, and add egg yolks and vanilla.
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26
Mix until well incorporated.
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27
Mix in the orange zest, ground pecan powder, and the flour mixture until just incorporated.
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28
Divide the dough into 2 even pieces, pat each into a thin disk, enclose in plastic wrap, and let rest in refrigerator at least 1 hour and up to 12 hours.
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29
When ready to bake, preheat the oven to 350 degrees F and arrange racks in the upper and lower third of the oven.
-
30
Remove the dough from the refrigerator and let sit at room temperature until pliable enough to roll.
-
31
Roll out half of the dough on a piece of lightly floured parchment or waxed paper to 1/4-inch thickness.
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32
Using a 2-inch round cookie or biscuit cutter, cut out rounds of dough.
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33
Using 3/4-inch round cookie cutter, cut out the center of half of rounds to make rings.
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34
Transfer rounds and rings to the freezer to set up for 5 minutes before continuing.
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35
Gather the dough scraps and chill.
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36
Transfer the chilled cookies to parchment lined baking sheets, leaving at least 1-inch between each cookie.
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37
Bake 2 sheets of cookies at a time until the undersides are golden, switching sheets halfway through, about 12 to 15 minutes total.
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38
Cool 5 minutes on sheets then remove to a wire rack to cool completely.
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39
Repeat until all dough is used.
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40
To assemble cookies, spread 1/2 teaspoon jam on the bottom side of each solid round cookie, then top with a ring-shaped cookie.
