Preheat oven to 375°F

Place hazelnuts on baking sheet; toast for 10 minutes

Remove and immediately place in clean towel; rub vigorously to remove skins

Cool completely; grind finely in food processor

Beat butter and sugar until fluffy; add eggs, one at a time

Add vanilla; beat another 3-5 minutes

Whisk dry ingredients together; add to wet ingredients until “just” combined

Form into two flattened discs, wrap with plastic wrap; refrigerate

and cut shapes, as many bottoms as tops; tops will have a decorative hole cut into them

Bake at 350°F for 7 minutes; match tops to bottoms

Freeze in tightly wrapped container

Before serving, dust tops with icing sugar; add a small dollop of jam to bottoms, placing dusted top carefully over bottom to expose red jam in centre cut