Raspberry Jam Sandwich Cookies
Sift flour and pile on work surface and make a well in the center and pour in egg. Add sugar, salt, baking powder, cinnamon, cocoa powder and ground hazelnuts. Cut butter in small pieces and arrange over flour. Chop all ingredients with a knife into coarse crumbs and knead with hands into a smooth dough.
Divide dough and roll into two cylinders, each about 3 cm (approximately 1/4 inch) diameter. Wrap in foil and refrigerate for about 2 hours. Preheat oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper. Cut rolls into slices about 0.5 cm thick and place on baking sheet. Bake on middle rack in preheated oven for about 12 minutes.
Remove cookies from baking sheet immediately. Spread raspberry jam over half of cookies and top with other half of cookies. To serve, arrange cooled cookies on a plate.