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1
In a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until creamy.
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2
Add the egg yolks and lemon zest and beat until smooth.
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3
In a food processor, combine the hazelnuts with the bread flour and process until the nuts are finely ground.
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4
Add the cinnamon and cloves and pulse to combine.
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5
Add the dry ingredients to the mixing bowl and beat on low speed until smooth.
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6
Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, about 1 hour.
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7
Preheat the oven to 350 and line 2 baking sheets with parchment paper.
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8
Working in batches if necessary, roll out the dough 1/4 inch thick on a lightly floured surface.
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9
Using a 2-inch round cutter, stamp out cookies as close together as possible.
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10
Using a small decorative cookie cutter, stamp out the centers of half of the cookies.
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11
Transfer the whole cookies to 1 prepared baking sheet and the cut-out cookies to another.
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12
Bake the cookies in the upper and middle thirds of the oven for about 15 minutes, until lightly browned around the edges.
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13
Let cool on the baking sheets.
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14
Meanwhile, refrigerate the scraps until chilled, then reroll, stamp out more cookies and bake.
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15
Dust the tops of the cut-out cookies with confectioners' sugar.
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16
In a small bowl, whisk the raspberry preserves with the ground anise and coriander.
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17
Spoon the preserves onto the whole cookies, cover with the sugar-dusted cookies and serve.
