Preheat the oven to 350°F. Place the hazelnut flour on a baking sheet lined with parchment and toast it for 5 minutes. The edges should turn a little brown. Allow to cool to room temperature before using in the recipe.
Place the flour and hazelnut flour in a medium bowl and whisk to combine. Place the butter, sugar, cardamom, nutmeg, cinnamon, salt and vanilla in the bowl of stand mixer and with the paddle attachment. Mix on low speed for about 30 seconds and then increase speed to medium and beat the dough until it is light and fluffy, 3 minutes. Scrape the sides and bottom of the bowl.
Add the egg yolks and mix on medium speed until combined. Scrape the bottom of the bowl. Add the flour-hazelnut mixture in two batches and mix on medium-low speed each time until the flour is combined into the dough.
Divide the dough into two equal portions, about 360 grams each. Flatten each piece into a 1-inch disk and wrap in plastic wrap. Refrigerate the dough for at least 1 hour and up to 2 days. One half of the dough will be the top of the cookie and the other half will be the bottom.
Preheat the oven to 350°F.
Remove half of the dough from the refrigerator and let it sit at room temperature for 5 minutes. On a lightly flour Silpat, roll out the dough to a 1/4-inch thickness. Use a 2-inch cookie cutter and cut out the top half of a cookie. Use a smaller cookie cutter to cut out the center of the cookie. Reroll the dough and cut out more cookies. If the dough becomes too soft to work with, refrigerate it for 15 minutes.
Place the cookies on a parchment-lined cookie sheet, 2-inches apart and bakes the cookies for 10-12 minutes. The cookies will be slightly brown on the bottom.
Repeat the above steps for the other half of the cookie dough, but do not cut a center out of the cookies. These cookies will be the bottom of the cookie sandwich.
When the cookies are completely cool, place the cookie tops (with the cutouts) on a board or piece of wax paper and sprinkle with powdered sugar using a fine mesh strainer. Place 1-1/2 to 2 teaspoons of jam on the bottom half of the cookie, spread it to the edges and place the top portion on top.