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1
Gather your ingredients. Have ready a ribbed 3-inch square cookie cutter (or any cutter will work) and a ribbed 1-inch-round cookie cutter.
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2
Cut the butter into cubes. In a large bowl, combine the butter, flour, sugar and hazelnut meal. Mix with your hands until you have a dough with a crumbly consistency.
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3
Add 2 of the eggs and the vanilla and mix well with your hands.
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4
Knead the dough on a work surface and form into a large ball. Dust with flour and wrap with plastic. Refrigerate for at least 2 hours and up to 24.
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5
Preheat the oven to 350F. With a floured rolling pin, roll out the dough until about 1/2 inch thick.
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6
Using the square cookie cutter, cut as many cookies as possible from your dough.
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7
Lay the squares on a baking sheet lined with parchment paper. Using the round cutter, cut two holes in each of half of the squares. These will be the top cookies.
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8
Beat the egg in a dish and brush all the squares with the egg wash. Bake for 15 minutes or until light golden brown.
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9
Sprinkle the lunette tops with powdered sugar. Spread 1/2 tablespoon of each jam flavor in the middle of each bottom cookie (the ones with no holes). Cover with the tops.
