Step 1In the bowl of a stand mixer fitted with the paddle attachment, beat together the coconut oil, cane and powdered sugars, vanilla, lemon zest, cinnamon and pumpkin pie spice until fully incorporated and smooth. Beat in the hazelnut and almond meals, then the salt and baking soda. Slowly beat in the flour until fully combined. If the dough feels a little dry, beat in almond milk, a few tablespoons at a time, until the dough comes together but is not soggy. Divide the dough in half, cover and refrigerate until firm, at least 1 hour.
Step 2Heat the oven to 350 degrees and line baking sheets with parchment paper. Remove half of the dough at a time from the refrigerator and roll out until it is about ¼-inch thick (do this on a floured surface or between two sheets of parchment paper to prevent the dough from sticking). Cut out rectangles, circles or other shapes, then use another cookie or biscuit cutter to cut out a smaller design in half of the cookies to make a “window.” Repeat until all of the dough is used.
Step 3Space the cookies about 2 inches apart on the baking sheets and bake, 1 sheet at a time, until the edges of the cookies are slightly golden, 10 to 15 minutes. Remove and cool.
Step 4Spread a thin layer of preserves over the solid cookies, then top with one of the “window” cookies. For an additional decorative touch, dust the “window” cookies with powdered sugar before topping.