In a food processor, pulse the hazelnuts and 1/2 cup flour until the nuts are finely ground.

Add the remaining 1 cup flour, cinnamon, baking powder, and salt to the nut mixture in the processor and pulse to combine. Set aside.

Cream the butter and sugar until light in color and texture, about 5 minutes. Mix in vanilla and lemon zest. Add the egg, beating on medium speed until incorporated. Add the flour-hazelnut mixture and mix to combine. The dough will be soft. Divide the dough into 2 discs, wrap them in plastic wrap and refrigerate for about 2 hours.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Remove half of the dough and roll it out on a lightly floured surface to a 1/8-inch-thick rectangle. Using a cookie cutter dipped in flour, cut out the cookies. Transfer to a baking sheet lined with parchment paper. If the dough gets too soft, place the sheet tray with the rolled dough into the freezer for a few minutes to firm up and make cutting shapes easier. Bake the cookies for about 15 minutes or until lightly browned. Cool completely before filling.

Next, make the ganache. Heat the cream to simmer. Turn off heat and add the chocolate. Let it sit for 3 minutes and then gently whisk together. Pour into a bowl, cover with plastic and let cool to room temperature.

Separate out the cookies with holes stamped out and dust with confectioners’ sugar. Spread a thin layer of ganache over the cookies without holes. Spread a small amount of raspberry preserves over the ganache and place the sugar dusted cookie on top.

Note: If using raw hazelnuts, toast in a 350 degree oven for 10 minutes. Let cool completely before using in the recipe.