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Preheat oven to 350F (180C).
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For Squares, line the bottom and 2 sides of an 8x8x2 inch metal baking pan, with an 8x16 inch strip of heavy duty aluminum foil, well buttered or greased.
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For Cookies, butter or grease 2 nonstick cookie sheets.
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Place the hazelnuts on a cookie sheet and bake them, stirring occasion- ally, for 10 to 12 minutes or until they turn golden where the skins crack.
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Cool to room temperature.
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Food processor method: Cut the butter into 1-inch cubes, wrap in plastic, and refrigerate.
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In a food processor with the metal blade, process the nuts with 1/2 cup of the flour until the nuts are fine but not powder fine.
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Add the rest of the flour, the sugar, baking powder, cinnamon, and salt and process for a few seconds until evenly mixed.
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Pulse in the butter until mixture has the consistency of fine crumbs.
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Add the egg yolks, vanilla extract, and lemon zest and pulse just until the dough begins to hold together (do not allow it to form a ball.
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) Electric mixer method: Finely grate the nuts.
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Soften the butter.
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In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and lemon szest.
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In a mixing bowl, cream the butter and sugar about 3 mintues or until light and fluffy.
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Beat in the egg yolks, then the vanilla extract.
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At low speed, gradually beat in the flour mixture, just until the dough begins to hold together.
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For the Squares: Remove one cup of the dough and press it into the prepared pan.
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Spread 23 cup of the jam to within 1/4 inch of the edges.
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Set aside.
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Add three tablespoons of the egg whites to the dough remaining in the food processor or mixer and pulse or beat until it is incorporated.
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Set aside the remining egg whites for the the cookies.
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Scrape 1 cup of the dough into the pastry bag and close it securely.
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Pipe the mixture to form a lattice on top of the raspberry filling.
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Pipe the first line down the center, dividing the square in half.
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Now pipe 2 more lines, dividing the sqaure into quarters.
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Then pipe 4 more lines, each between the existing lines, dividing the squares into eighths.
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There will be 7 lines.
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Turn the pan and repeat the process, adding 7 more lines.
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Next pipe a border line around the 4 edges of the pan.
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Bake for 30 to 35 minutes or until the dough is golden brown and the jam bubbling.
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Cook completely in the pan on a wire rack.
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To unmold, run a small metal spatula between the sides of the pan and the pastry on the 2 siddes without the aluminum foil.
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Use the foil to lift out the whole square and lide it off the foil onto a cutting surgace.
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Use a long, serrated knife to cut 2-inch squares.
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For the most attractive squares, first cut the square in half in the middle of the center lattice line (not on either side. )
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Turn the square 1 turn and cut it into quarters following the same directions, forming 16 2-inch quares.
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For the cookies: Measure the remaining dough into a 1 1/4 inch scoop or 2 level teaspoons and roll it between the palms of your hands to for 1-inch balls.
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If you are using the optional nut coating, roll each ball in the reserved egg whites.
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Lightly flour your hands, if necessary, to prevent sticking.
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Roll each ball in the chopped nuts.
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Place the balls 1 1/2 inches apart on the cookie sheets.
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Use your floured index finger to create depressions in the center of each ball.
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Fill each depression with 1/4 teaspoon of the remaining jam.
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Bake for 20 minutes or until the cookies begin to brown lightly.
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Store in airtight containers at room temperature or in the refrigerator.
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Keeps 1 week at room temperature, 2 weeks refrigerated.
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The squares will keep for several weeks refrigerated.
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The thumbprints become dry.
