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1
In a large bowl, sift together flour, baking powder, cinnamon, and salt.
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2
In a food processor, pulse hazelnuts until finely ground.
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3
Whisk the ground hazelnuts into the flour mixture; set aside.
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4
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
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5
Add the egg yolks, vanilla, and lemon zest; beat to combine, scraping down the sides of the bowl as needed.
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6
With mixer on low speed, add hazelnut-flour mixture, and beat until just combined, 10 to 15 seconds.
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7
Turn out the dough onto a lightly floured work surface, divide in half, and shape into flattened disks.
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8
Wrap in plastic and refrigerate at least 1 hour or overnight.
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9
Remove one disk of dough from the refrigerator, and let stand until softened slightly.
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10
(This will help keep the dough from cracking when rolled.)
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11
On a large piece of parchment paper lightly dusted with flour, roll dough to 1/8-inch thickness.
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12
To prevent sticking while rolling, occasionally run a large offset spatula under dough, and add more flour to the top or bottom of dough.
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13
Transfer parchment paper and dough to a baking sheet; freeze until firm, about 20 minutes.
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14
Repeat with remaining dough.
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15
(You can stack the parchment and dough.)
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16
Preheat the oven to 325F.
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17
Line two large baking sheets with parchment paper.
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18
Remove one sheet of dough and parchment from freezer; working quickly, cut into heart shapes with a 3-inch cookie cutter.
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19
Cut out center from half the shapes with a 2-inch cutter.
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20
(If the dough begins to soften too much, return to the freezer for a few minutes.)
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21
Using a wide metal spatula, transfer open hearts to prepared baking sheets, about 1 1/2 inches apart; freeze until firm, about 15 minutes.
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22
(You can either bake the cutout centers for bite-size cookies, or reroll them to make the larger hearts.)
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23
Bake, rotating sheets halfway through, until cookies are crisp and lightly golden all over, about 15 minutes.
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24
Transfer cookies to a wire rack to cool completely.
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25
(Cooled cookies can be stored overnight in an airtight container at room temperature before filling.)
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26
Spread the flat sides of the whole hearts with about 1 1/2 teaspoons jam.
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27
Sift confectioners sugar over the open hearts.
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28
Just before serving, top open hearts with jam.
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29
Cookies should be eaten the day theyre filled.
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30
Heart shapes are cut from chilled linzer cookie dough, then the centers of half the hearts are cut out.
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31
Once baked and cooled, the whole hearts are spread with raspberry jam, then topped with open hearts dusted with confectioners sugar.
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32
The smaller heart shapes can also be baked and dusted with confectioners sugar; the baking time will be the same.
