Step 1

Heat the oven to 350°F with a rack in the middle position. In a food processor, grind the hazelnuts until fine, about 30 seconds. Spread the ground hazelnuts in an even layer on a rimmed baking sheet and toast until light golden and fragrant, 7 to 8 minutes. Let cool to room temperature.

Step 2

In a stand mixer with the paddle attachment, beat the butter and white sugar on medium-low until light and fluffy, about 2 minutes. Add the vanilla, cinnamon, cloves, salt and orange zest; mix well, 30 to 60 seconds. Beat in the egg yolks, scraping down the bowl as needed. Add the flour and ground hazelnuts, then mix on low until fully incorporated, about 1 minute.

Step 3

Divide the dough in half and sandwich each between 2 sheets of kitchen parchment, pressing the dough into discs. Use a rolling pin to roll each disc ¼ inch thick. Leaving the parchment in place, stack the dough on a baking sheet. Refrigerate until firm and well chilled, about 30 minutes.

Step 4

Line 2 baking sheets with kitchen parchment. Transfer 1 dough disc to a work surface, leaving the parchment in place. Roll out to ⅛ inch thick. Remove the top layer of parchment. Use a 2-inch-round cutter to cut out 24 circles and arrange them on 1 of the prepared baking sheets, spacing them evenly, then refrigerate. Repeat with the second batch of dough, arranging the rounds on the second baking sheet. Use a ½-inch-round cutter to cut out a circle in the center of the rounds on the second baking sheet.

Step 5

Transfer the first baking sheet to the oven; refrigerate the second. Bake until golden brown at the edges, 6 to 10 minutes. Let cool completely on the baking sheet. Meanwhile, bake the second sheet, then let cool completely.

Step 6

In a small saucepan over medium, bring the jam to a boil and cook, stirring, until thickened and reduced to about ¾ cup, 8 to 10 minutes. (To check the consistency of the jam, put 1 teaspoon on a small plate and refrigerate for 5 minutes; the jam should be quite firm.) Cool to room temperature, then stir in the lemon zest and cardamom.

Step 7

Spread each whole cookie with 1 teaspoon of the jam mixture, evenly covering the surface. Spoon some powdered sugar into a fine mesh strainer and dust the windowed cookies until lightly coated. Place a sugar-dusted cookie on each jam-topped cookie and press lightly to seal.