Several hours before baking: In a food processor, process the almonds and hazelnuts with 1/2 c of the flour until fine textured, but NOT powdered (To avoid overprocessing, stop the machine occasionally and feel the nuts; they may look like they are still chunky, but they may just be clumping together).
Add the remain flour and other dry ingredients along with the zest.
Pulse to combine.
Cut the butter into 1/2-inch cubes and add to the flour mixture; pulse until the mixture looks like coarse meal.
Don't overprocess.
Transfer to a large bowl.
Whisk together the egg and water; sprinkle over the flour mixture and toss gently to combine.
The dough should hold together when pinched (if it seems dry, sprinkle on a bit more water).
Gather the dough into two balls and knead briefly just to blend.
Wrap in plastic and chill until firm, 2-3 hours.
TO BAKE: Oven to 325 degrees F.
Cover your cookie sheets with parchment.
Generously flour a work surface.
Roll one ball of dough out 3/16 thick.
(Keep the rest of the dough in the refrigerator, and if the dough warms up to the point of being sticky while you are working with it, return it to the fridge to chill.) Cut as many of the larger shape as possible out of the dough, rerolling the scraps to make more rounds.
Arrange on the cookie sheets about 3/4 inch apart.
Use the small cookie cutter to cut holes in the center of half of the cookies.
Reroll these little scraps to make more cookies.
Bake the cookies until the edges are lightly brown, about 15 minutes.
Let cool on the pans before transferring to cookie racks.
Repeat with remaining dough.
To assemble, sift powdered sugar over the cookies with the holes cut in them, then spread a heaping 1/2 tsp.
Of preserves on the bottom of the whole cookie rounds.
Sandwich the cookies together.
NOTE: These cookies should be served the day they are put together.
You can bake the cookies a week early, then sandwich them together a few hours before serving.
NOTE 2: The dough for this cookie is kind of a pain to work with, and it takes patience, but I promise you, the end result is so worth it.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	676.45 Kcal (2832 kJ)
Calories from fat	374.01 Kcal
		% Daily Value*
Total Fat	41.56g	64%
Cholesterol	102.24mg	34%
Sodium	213.07mg	9%
Potassium	267.79mg	6%
Total Carbs	69.5g	23%
Sugars	34.1g	136%
Dietary Fiber	3.78g	15%
Protein	9.86g	20%
Vitamin C	1.5mg	2%
Vitamin A	0.3mg	11%
Iron	1.6mg	9%
Calcium	81.4mg	8%

Amount Per 100 g
Calories	431.37 Kcal (1806 kJ)
Calories from fat	238.5 Kcal
		% Daily Value*
Total Fat	26.5g	64%
Cholesterol	65.2mg	34%
Sodium	135.88mg	9%
Potassium	170.77mg	6%
Total Carbs	44.32g	23%
Sugars	21.75g	136%
Dietary Fiber	2.41g	15%
Protein	6.29g	20%
Vitamin C	1mg	2%
Vitamin A	0.2mg	11%
Iron	1mg	9%
Calcium	51.9mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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