Preheat oven to 350°. Line 2 baking sheets with parchment paper.
Sprinkle hazelnut meal into an even layer on a jelly-roll pan; bake 6 minutes or until golden and fragrant. Let cool completely.
Combine butter and sugar in a large bowl. Beat with a mixer at medium speed for 5 minutes or until light and fluffy. Beat in vanilla. Add egg and egg yolk, 1 at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, hazelnut meal, rosemary, and salt in a bowl. Add flour mixture to butter mixture; beat at low speed until just combined. (Dough will be a little sticky.) Divide dough in half, and shape each half into a 4-inch disc. Wrap with plastic wrap; chill 2 hours.
Roll 1 dough disc into 1/4-inch thickness on a well-floured surface; cut with a 2 1/2-inch rectangular scalloped-edge cookie cutter to form 18 cookies, rerolling dough scraps as necessary. Repeat with remaining dough disc; use a 1 1/2-inch rectangular scalloped-edge cookie cutter to remove centers of 18 rectangles.
Arrange cookies 1 inch apart on prepared baking sheets. Chill cookies on baking sheets 30 minutes. Bake 13 minutes or until edges are lightly browned. Remove from pans; let cool completely on wire racks.
Spread center of each whole cookie with 1 teaspoon preserves. Sprinkle cutout cookies with powdered sugar. Place 1 cutout cookie on top of each whole cookie.