Linzer Cookie Bars

Preheat the oven to 350° F.

Spread the hazelnuts out on a rimmed baking sheet. If already roasted, cook in the oven for 8 minutes. If unroasted, cook for 15 minutes.

Let hazelnuts cool slightly and then place in a large clean kitchen towel. Gather up and vigorously massage the nuts in the towel to remove the papery coating. Let nuts cool.

Set up the Ankarsrum mixer with the nut grater attachment and place a large bowl underneath to catch nut meal. Once cooled, run hazelnuts through the nut grater attachment on low speed (1 o'clock). Set aside until ready to use. Fresh nut meal can be made in advance and stored in a covered container in the fridge for several days or the freezer for several weeks.

Alternately, the freshly grated hazelnut meal can be replaced with 188 g. (approximately 2 cups) store bought hazelnut meal or another kind of nut meal.

Set up the Ankarsrum mixer with the stainless steel bowl and roller/scraper. Cream the butter and sugar on the highest speed for 4 minutes, occasionally pulling the arm towards the center, if necessary, to help incorporate the ingredients.

Add the eggs and vanilla bean paste and cream for 1 more minute on same speed.

Whisk together the ground hazelnuts with the salt, cinnamon, nutmeg and flour. Reduce mixer speed to low (2 o'clock) and gradually add in the dry ingredients. Mix until thoroughly combined.

Line a half sheet pan with parchment paper or a silicone baking mat. Take about 1 1/2 cups of the cookie dough and use the palm of your hand to flatten it out on the half sheet pan to a 1/4 inch thickness. Stash in the freezer for about 20 minutes to chill the dough.

Line a 9 x 13 x 3 inch baking pan with parchment or aluminum foil. Pat out the remaining cookie dough in an even layer in pan. Cover until ready to use.

Once the portion of dough has chilled on the half sheet pan, use small to medium sized cookie cutters to cut out desired shapes to top Linzer cookie bars with. Press cookie dough scraps into the dough already in the 13 x 9 inch baking pan, making sure to press into an even layer.

Top the cookie dough in the baking pan with the raspberry jam, leaving about a 1/4 -1/2 inch border around the edges. Place the cut out cookie shapes on top. If desired, sprinkle with pearl sugar or sanding sugar.

Bake for 40-45 minutes until jam is bubbling and edges are beginning to brown. Cookies will still feel soft on top but will firm up as they cool.

Let cool completely before cutting into.