1 1/4 c. (2 1/2 sticks) unsalted butter, room temperature
2/3 c. granulated sugar
2 c. unbleached all-purpose flour
1 c. ground almonds
3/4 c. skinned toasted hazelnuts, ground
1 tsp. ground cinnamon
1 c. seedless raspberry jam
Confectioners' sugar for dusting

Cream the butter and granulated sugar in a mixer bowl until light and fluffy. Using a wooden spoon, beat in the flour, almonds, hazelnuts and cinnamon to make a slightly stiff dough. Wrap in plastic wrap and refrigerate at least 1 hour.

Preheat oven to 350 degrees. Lightly grease cookie sheets. Roll out the dough 1/8 inch thick on a lightly floured surface. Cut out 24 Christmas trees with a 2 1/2 to 3 inch tree-shaped cookie cutter. Place the trees on the prepared cookie sheets. Cut out another 24 trees with the same cutter. Using a 1/4 inch round cutter (such as a plastic drinking straw), cut out a few holes in each of the second batch of trees. Place this batch on a lightly greased cookie sheet. If there is any extra dough, roll it out, then cut out an even number of trees. Make holes in half of them.

Bake both kinds of trees until lightly browned, 10 to 12 minutes. Remove to wire racks to cool completely. When the cookies have cooled, spread the solid trees with a thin layer of raspberry jam. Dust the trees with the holes with confectioners' sugar and place on the jam-coated trees. Makes 2 1/2 to 3 dozen cookies.