Recipes

Chocolate Hazelnut Spiced Cookies

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Chocolate Hazelnut Spiced Cookies

Chocolate Hazelnut Spiced Cookies

amanda

Equipment

  • - Stand Mixer with Paddle Attachment

  • - Baking Sheet (Silicone)

  • - Cookie Cutters (Chocolate Hazelnut Shape)

  • - Silicone Spatula

  • - Digital Scale (for precise ingredient measurements)

  • - Oven Thermometer

  • - Non-Stick Baking Mat

  • - Airtight Container for Storage

  • - Cooling Rack

  • - Rolling Pin

Ingredients

  • 1 1/2 cups hazelnuts (9 ounces), toasted , loose skins rubbed off in a kitchen towel while still warm, and nuts cooled completely

  • 3/4 cup sugar

  • 1/2 cup all-purpose flour

  • 1/2 cup unsweetened cocoa powder (not Dutch-process)

  • 1 teaspoon baking soda

  • 3/4 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1/8 teaspoon ground cloves

  • 3 tablespoons cold unsalted butter, cut into 1/2-inch cubes

  • 1 tablespoon grated orange zest

  • 3 tablespoons fresh orange juice

  • 1 tablespoon hazelnut-flavored liqueur (preferably Frangelico)

  • 1/2 cup confectioners sugar

  • 1/2 cup unsweetened cocoa powder (not Dutch-process)

  • 3 tablespoons water

  • 1 tablespoon hazelnut-flavored liqueur

Instructions

1

Instruction 1

Preheat oven to 325°F with rack in middle. Butter a large baking sheet.
2

Instruction 2

Pulse hazelnuts, sugar, flour, cocoa powder, baking soda, salt, cinnamon, and cloves in a food processor until nuts are finely chopped, then add butter and zest and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add juice and liqueur and pulse until dough comes together into a ball but is still crumbly. Form level tablespoons of dough into balls and flatten to about 1 1/2 inches in diameter, arranging 1 inch apart on baking sheet.
3

Instruction 3

Bake cookies until puffed and slightly cracked, about 15 minutes. Transfer to a rack to cool completely.
4

Instruction 4

Whisk together all icing ingredients until smooth.
5

Instruction 5

Dip tops of cooled cookies into icing and transfer to a wax-paper-lined baking sheet. Let stand until icing is set, about 1 hour.
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