Linzer Cookies

1. Blend nuts with sugar until finely ground. Add butter, flour, salt, zests, spices and pulse until most of mixture resembles coarse meal. Add yolk and pulse until mixture just forms a dough. Form dough into a disk. Chill disk, wrapped in plastic wrap, until firm, at least 1 hour, and up to 2 days. Or freeze up to 1 month. Let dough soften slightly before rolling out.

3. On lightly floured surface, roll out dough to 1/4 inch thick. With a 2 inch round cutter, cut out about 24 cookies and arrange about 1 inch apart on 2 baking sheets. Bake cookies until deep golden, 10-12 minutes. Transfer cookies to a rack and cool completely.