For the dough-
1 pound unsalted butter, softened
1 cup sugar
4 large egg yolks
4 cups gluten free all-purpose flour (496g)
½ cup hazelnut meal/flour
1 tablespoon vanilla
For the filling / topping-
1 8oz jar seedless raspberry jam
3 tablespoons granulated sugar
3 tablespoons hazelnut meal
1 large egg, beaten
In the bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the vanilla, and then the flour, mixing on medium low speed until well incorporated. Chill the dough for at least 1 hour, or up to two days.
Roll the dough into a log with a little extra flour if necessary, and cut into even pieces approximately 1½ tablespoons worth. Use your thumb to make a deep indent in the center of the cookie. Lightly brush the whole cookie with egg wash. Place approximately 1 teaspoon of raspberry jam in the center of each cookie. Don’t overfill or it will spill over during baking and burn. Sprinkle the tops lightly with the hazelnut/ sugar mixture. Bake on sheet pans lined with parchment paper @ 350F until they are just slightly brown around the edges. Cool the cookies completely on a wire rack.