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1
Using a food processor, grind the hazelnuts with 1 tablespoon sugar to a fine texture.
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2
Combine the ground hazelnuts, flour, baking powder, salt, and cinnamon in a mixing bowl and gently whisk until all the ingredients are incorporated and there are no visible lumps in the flour.
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3
Beat 3/4 cup sugar and the butter in the bowl of a standing mixer fitted with a paddle attachment on medium-high speed until they form a coarse mixture, about 1 minute.
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4
(This recipe is different from other recipes using the creaming method because small chunks of butter will help give the dough a flaky texture.
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5
Just make sure that the butter pieces are no larger than the size of a pea.)
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6
Mix the egg and vanilla with a fork in a small bowl.
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7
Add to the butter mixture and mix on medium-high speed until the ingredients are thoroughly combined, about 1 minute.
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8
Add approximately half the flour and hazelnut mixture and mix on low speed just until the flour is incorporated, about 30 seconds.
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9
Scrape down the sides and bottom of the bowl to make sure that the flour is incorporated.
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10
Add the remaining flour and mix until just combined, about 15 seconds.
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11
Remove the dough from the bowl.
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12
The dough will be somewhat dry, so press it firmly together onto a piece of plastic wrap.
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13
Wrap the dough with the plastic wrap, and let it chill in the refrigerator for at least 30 minutes or up to 3 days.
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14
While the dough is chilling, preheat the oven to 350 F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
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15
Remove the chilled dough from the refrigerator and scoop or roll it into balls about 1 tablespoon in size.
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16
Place the balls of dough about 1 inch apart on the prepared sheet pans.
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17
Using your thumb or the back of a teaspoon measure, gently make a depression in the top of each cookie.
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18
Spoon about 1/2 teaspoon jam into the depression of each cookie.
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19
Bake for 18 to 20 minutes, rotating the pans once halfway through, until the cookie has darkened and become firm.
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20
Remove the cookies from the oven, let them cool slightly on the pans, then transfer them to a wire rack to cool to room temperature.
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21
Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 4 days.
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22
Bake the cookies without the jam and use half the hazelnut variation on the Basic Dark Chocolate Ganache recipe from Rich Chocolate Ganache Cake (page 111) to fill the thumbprints after they have cooled.
