Recipes Online: Chocolate Hazelnut Spiced Cookies

Chocolate Hazelnut Spiced Cookies

Chocolate Hazelnut Spiced Cookies

1 1/2 cups hazelnuts (9 ounces), toasted , loose skins rubbed off in a kitchen towel while still warm, and nuts cooled completely;
1/2 cup all-purpose flour;
3/4 cup sugar;
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).

For icing:
1/2 cup confectioners sugar;
1/2 cup unsweetened cocoa powder (not Dutch-process);
3 tablespoons water;
1 tablespoon hazelnut-flavored liqueur.


Make cookies:
Preheat oven to 325°F with rack in middle. Butter a large baking sheet.
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.
Bake cookies until puffed and slightly cracked, about 15 minutes. Transfer to a rack to cool completely.

Make icing while cookies cool:
Whisk together all icing ingredients until smooth.
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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