Instructions: Finely grind flour, nuts, salt and cinnamon in processor. Using electric mixer beat butter and 1/2 cup sugar in large bowl until smooth. Beat in lemon peel and vanilla. Add dry ingredients to butter mixture and mix just until dough holds together. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, about 1 hour.

Position rack in center of oven and preheat to 325F. Butter large baking sheet. Roll out dough on lightly floured surface to 1/4-inch thickness.

Using 3-inch round cookie cutter, cut out cookies. Gather scraps into ball.

Reroll dough to 1/4-inch thickness. Cut out additional cookies, forming total of 12. Transfer rounds to prepared sheet. Using 1-inch round cookie cutter, cut out center of 6 cookies and remove. (Can be baked for snacks.)

Bake cookies until golden, about 20 minutes. Transfer sheet to rack and cool 5 minutes. Transfer cookies to rack and cool completely.

Spread 1 1/2 teaspoons marmalade evenly over each cookie without a hole, leaving 1/8-inch border uncovered. Sift additional powdered sugar over cookies with holes; arrange powdered sugar side up atop jam-covered cookies. (Can be prepared up to 2 days ahead. Store cookie sandwiches in single layer in airtight container at room temperature.)

Makes 6.

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