1. Place racks in upper-middle and lower-middle of oven and heat to 375 degrees. Place almonds on a baking sheet and toast 10 minutes, stirring once; transfer to a bowl and repeat with hazelnuts, placing them in a separate bowl; let nuts sit until completely cool. Reduce oven temperature to 350 degrees. Combine sugar and lemon zest in a medium bowl and set aside.
2. When nuts are completely cool, add 1/2 cup almonds to a food processor and process until finely ground, about 1 minute. Transfer ground almonds to a large bowl and add remaining 1 cup whole almonds and hazelnuts to food processor. Pulse until nuts are coarsely chopped, about five times; transfer to bowl with ground almonds. Add flour, baking powder, and cinnamon and whisk to combine.
3. In a separate large bowl, beat eggs with an electric mixer on medium speed. Add reserved sugar-lemon zest mixture and melted butter and mix until combined. Add dry ingredients and continue to mix on low until well incorporated. (Dough will be stiff and difficult to mix by the end.)
4. Working on a heavily floured surface, divide dough into four equal pieces, then shape each into a 12x2" log. Place logs on two greased baking sheets at least 3" apart and bake until firm throughout, about 35 minutes. Let sit on baking sheets 5 minutes.
5. Carefully transfer logs to a cutting board. Using a serrated knife, cut each log crosswise into 1/2"-thick slices. Return slices, cut side down, to baking sheets and bake until golden-brown, about 20 minutes.
6. Transfer cookies to a wire rack and let sit until completely cooled. Transfer to an airtight container and store at room temperature for up to two weeks.
Source: Hannaford fresh Magazine, December 2018