Linz cookies with chocolate-hazelnut paste

Ingredients:

• 1 cup toasted hazelnuts (or pecans)
• 2 cups premium flour
• 3/4 tsp baking powder
• 1 teaspoon ground cinnamon
• 1/2 tsp salt
• 220 g butter, room temperature, cut into pieces
• 3/4 cup brown sugar
• 1/2 cup sugar
• 2 large egg yolks, room temperature
• 1 tsp vanilla extract
• 2 tbsp grated orange zest
• 1/2 cup Nutella chocolate-hazelnut spread (or blackberry jam)

Preparation:

1. Place the nuts in the bowl of a food processor fitted with the blade and pulse until finely ground (you want a powder, not a paste), working in about 15 batches. Whisk the flour, baking powder, cinnamon, and salt in a large bowl until evenly distributed.
2. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy and light, about 2-3 minutes. Turn off the mixer, scrape down the sides of the bowl, and add the egg yolks and vanilla extract. Beat until well combined.
3. Add the orange zest, ground hazelnuts, and flour mixture, mixing just until combined. Divide the dough into two equal portions, flatten them into thin discs, wrap in plastic wrap, and refrigerate for at least 1 hour and up to 12 hours.
4. When ready to bake, preheat the oven to 350°F (177°C) and position racks in the upper and lower thirds. Remove the dough from the refrigerator and let it rest at room temperature until it's pliable enough to handle.
5. Roll out half the dough on a sheet of lightly floured parchment or waxed paper to a thickness of 0.6 cm. Using a 2-cm cookie cutter, cut out circles from the dough. Then, using a 2-cm cookie cutter, cut out the centers of half the circles to create rings. Place the resulting circles in the freezer for 5 minutes to set before proceeding. Gather up any dough scraps and freeze.
6. Transfer the frozen cookies to parchment-lined baking sheets, leaving at least 2.5 cm (1 inch) between each other. Bake 2 batches of cookies at a time until golden brown on the bottom. Rotate the baking sheets halfway through the baking time (12-15 minutes total). Cool for 5 minutes, then transfer to a wire rack to cool completely. Repeat until all the dough is used up.
7. To assemble the hazelnut and chocolate spread cookies, spread the bottom of each round with 1 teaspoon of chocolate spread, and place the baked ring on top.
   
   To assemble the pecan and blackberry jam cookies, follow the same instructions except spread 1/2 tsp jam on the bottom of each round and then top with a ring.
   
   You can also make these almond and blueberry jam cookies, - Linz sandwich cookie recipe.