Wolfgang's Mom's Linzer Cookies

Step 1: Preheat the oven to 350 degrees F.

Step 2: Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven until golden, 10 to 12 minutes.

Step 3: Empty them into a folded kitchen towel, enclosing them between the folds, and rub them to remove their skins.

Step 4: Transfer the nuts to a food processor fitted with the stainless-steel blade and discard the skins.

Step 5: Add the flours. Process until the nuts are finely ground.

Step 6: In a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a

Step 7: Handheld electric mixer, beat the butter and granulated sugar together at medium-high

Step 8: Speed until light and fluffy.

Step 9: Add the egg, cinnamon, nutmeg, cloves, salt, and lemon zest and continue mixing for 1 minute.

Step 10: Reduce the speed to low and gradually add the nut-flour mixture. Mix just until the mixture comes together into a smooth dough.

Step 11: Scrape the dough onto a sheet of plastic wrap and gently press it into a flat disc about 2 inches thick. Wrap the dough in plastic wrap and refrigerate for at least 2 to 3 hours, or preferably overnight.

Step 12: Remove the dough from the refrigerator and divide it into quarters.

Step 13: Place one piece between two sheets of lightly dusted parchment paper and roll out to an even 1/8-inch thickness. Repeat with the other pieces of dough. Place in the freezer for 15 minutes or longer.

Step 14: Preheat the oven to 350 degrees F.

Step 15: With the rack in the lower third. Line baking sheets with parchment paper. Remove the dough from the freezer, one sheet at a time.

Step 16: Carefully peel the top piece of parchment off the dough, and, using a round 2-inch fluted- or straight-edged cookie cutter, cut out circles of dough.

Step 17: With a 1/2-inch diameter circular cookie cutter, cut out holes from the centers of half of the larger circles, giving them shapes resembling rings (the holes will make nice mini-cookies).

Step 18: Carefully transfer the cookies to the baking sheets, about 1/2 inch apart. If the dough is too soft to transfer easily, return it to the freezer for 15 to 30 minutes.

Step 19: If you need to bake the cookies in batches make sure you let the baking sheets cool before baking each batch.

Step 20: Bake the cookies in the preheated oven until golden brown, 10 to 14 minutes. Slide the

Step 21: Parchment onto cooling racks, and wait 10 minutes, then carefully transfer the cookies to

Step 22: The racks to cool completely.

Step 23: Return the cookies to your work surface. Place a scant teaspoon of jam on each cookie

Step 24: Without the holes and spread in an even layer.

Step 25: Generously dust the cookies with the holes with powdered sugar, either from a sugar sifter or from a fine-meshed sieve held over the cookies and tapped with your hand, and neatly place them on top of the jam so that the jam pokes out the center.

Step 26: Makes 3-dozen cookies.