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1
Combine nuts, flour, cinnamon, salt, and cloves in a large bowl and whisk to aerate; set aside.
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2
Place egg and water in a small bowl and beat with a fork until pale yellow and mixed thoroughly; set aside.
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3
Place butter and sugar in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer) and beat on medium speed until smooth and lightened in color, about 3 minutes.
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4
Add the egg mixture and beat until combined, about 1 minute.
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5
Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
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6
With the mixer on low, add the flour mixture, mixing only until the flour disappears into the dough, about 1 minute.
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7
(Dont work the dough much once the flour is incorporated.
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8
If the dough comes together but some dry crumbs remain in the bottom of the bowl, stop the mixer and finish mixing the ingredients with a rubber spatula.)
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9
Divide the dough in half and form it into 2 balls.
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10
Place 1 ball between 2 large pieces of waxed paper or plastic wrap.
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11
Flatten the ball with your hands into a disk, then roll with a rolling pin, turning the dough over frequently so that the paper doesnt cut into it, until its 1/8 inch thick.
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12
With the waxed paper or plastic wrap intact, transfer the dough to a baking sheet; set aside.
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13
Repeat with the second ball and place on top of the first piece.
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14
Refrigerate or freeze until the dough is very firm, about 2 hours in the refrigerator or 45 minutes in the freezer.
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15
(The rolled-out dough can be wrapped tightly and stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.
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16
Thaw the dough enough to cut the cookies, and go on from there.)
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17
Heat the oven to 375 degrees F and arrange a rack in the middle.
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18
Line a baking sheet with parchment paper; set aside.
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19
Remove a round of dough from the refrigerator or freezer and place on a work surface.
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20
Remove and discard the top sheet of waxed paper or plastic wrap.
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21
Using a 2-inch round or fluted cutter, stamp out as many rounds as possible.
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22
Using a 3/4-inch round or fluted cutter, stamp out the centers of half the rounds.
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23
(Reserve the stamped centers in a scrap pile to reroll later.)
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24
Transfer all the rounds to the prepared baking sheet and space them 1/2 inch apart.
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25
Repeat rolling and cutting with the second piece of dough until the baking sheet has 24 rounds.
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26
Bake until the cookies are light golden brown, dry, and just firm to the touch, about 9 to 11 minutes.
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27
Immediately transfer the cookies to a wire rack to cool completely.
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28
While the first batch is baking, gather the scraps, press into a disk, and roll between sheets of waxed paper or plastic wrap.
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29
Place on a baking sheet and refrigerate or freeze until firm.
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30
Repeat cutting, baking, and cooling with the remaining dough.
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31
(You can reuse the parchment.)
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32
Dust powdered sugar over the cookies with the cut-out centersthese are the tops of the sandwiches; set aside.
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33
Flip the remaining cookies upside down and evenly spread 1 teaspoon of jam on eachthese are the bottoms of the sandwiches.
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34
Gently place a powdered-sugar-dusted cookie top on each bottom.
