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1
In a food processor, grind 1 cup of the pistachios until coarsely chopped; transfer to a plate.
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2
Add the remaining 1 cup of pistachios to the processor along with 1/2 cup of the flour and pulse until the nuts are finely ground.
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3
Add the remaining 11/2 cups flour along with the sugar, baking powder, cinnamon and salt and pulse until combined.
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4
Add the butter and pulse until the mixture resembles a coarse meal.
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5
Add the egg yolks, vanilla and lemon zest and pulse until the dough begins to come together.
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6
Transfer the dough to a bowl and refrigerate until firm.
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7
Preheat the oven to 350.
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8
Line 2 baking sheets with parchment or wax paper.
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9
In a medium bowl, beat the egg whites until frothy.
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10
Roll scant tablespoons of the dough into 1-inch balls.
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11
Dip the balls in the beaten whites, then roll them in the chopped pistachios.
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12
Arrange the cookies 2 inches apart on the prepared baking sheets.
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13
With a floured finger, make an indentation in the center of each.
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14
Chill the cookies until firm.
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15
Using a small spoon or a pastry bag fitted with a 1/4-inch tip, fill each cookie with 1/2 teaspoon of the jam.
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16
Bake the cookies in the lower half of the oven for about 25 minutes or until golden; shift the pans halfway through baking.
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17
Cool the cookies on the baking sheets.
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18
Sift confectioners' sugar over the cookies.
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19
Using a moistened finger or soft brush, tap the center of each cookie so that the jam shines through the sugar.
