Hazelnut Linzer Cookies

• 120 grams unsalted butter, room temperature
• 52 grams icing sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 45 grams ground hazelnut meal, toasted
• 100 grams plain flour
• 20 grams cornstarch or potato starch
• raspberry jam (or any jam of your choice)
• extra icing sugar for dusting

1. Preheat oven to 350u0b0F (160u0b0C fan oven).
2. Mix butter and sugar until blended, either with a mixer or by hand. Do not cream mixture as you would chocolate chip cookies.
3. Add vanilla, cinnamon and salt, then mix in the toasted hazelnut flour. Mix in flour and starch until just combined. Do not overwork the dough!rnChill the dough, wrapped in plastic, for at least 20 minutes.
4. For sandwich cookies, roll out to 3mm (1/8") thick. For regular shortbread, 4-5mm. Cut into desired shapes. For traditional Linzers, use a smaller cutter to make a "window" in the sandwich tops.
5. Place cutouts on a parchment lined baking tray and chill in the freezer for a few minutes. This helps the biscuits to keep their shape in the oven.rnBake until edges are lightly browned, 8-10 minutes for thinner cookies, 10-12 for thicker.
6. When cool, sift icing sugar over the tops with cutouts. Spread a teaspoon of jam on each of the remaining halves and sandwich the tops/bottoms together.

unsalted butter, icing sugar, salt, cinnamon, ground hazelnut meal, flour, cornstarch, raspberry, extra icing sugar

Taken from food52.com/recipes/39083-hazelnut-linzer-cookies (may not work)