Take a large, low-sided bowl and place it on the scale. Set the tare weight to zero. Weigh the flour first, then the sugar. Briefly mix the flour and sugar together, then add the egg, egg yolks, and lemon zest to the center. Using a fork, mix the eggs well with the dry ingredients. Finally, add the cold, cubed butter. Bring the butter into the mixture with your fingertips until the dough forms coarse crumbs. Continue kneading the dough, this time with your hands, and place it on a pastry board. Knead briefly until the dough becomes smooth and homogeneous, then divide the dough in half. Add two level teaspoons of cinnamon and one teaspoon of ginger to the center of one half, and knead the dough until the spices are completely absorbed. Wrap both pieces of dough with plastic wrap and refrigerate for at least 30 minutes. Remove the pastry from the refrigerator and roll it out on a floured surface to 4 mm thick. Choose your cookie cutters and cut the cookies into pairs so you can stack them and fill them. Take one cookie and place a spoonful of hazelnut cream and chopped almonds in the center. Top with the second cookie, sealing the edges well and prick the edges with a fork. Or, spread a thin layer of jam on the cookie and sprinkle with chopped almonds. Arrange the cookies on a baking sheet lined with parchment paper. Bake in a preheated convection oven at 170°C (340°F) for 10 minutes. Remove them when golden brown. Try them and show us the result! (Recipe created in collaboration with Laura “ladfoodie”) Watch how to make our delicious cookies: video.