300²µ/10½´Ç³ú plain flour, plus extra for dipping the cutter
4 tbsp redcurrant jelly
125²µ/4½´Ç³ú caster sugar
¼ tsp ground cinnamon
100g/3½oz skinned toasted hazelnuts (see recipe tip)
icing sugar, to dust the cookies
1/8 tsp fine sea salt
200g/7oz unsalted butter (cold if using a processor, soft if making by hand)
1 large free-range egg, plus 1 large free-range egg yolk, at room temperature, beaten
4 tbsp seedless raspberry jam