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Chocolate Hazelnut Spiced Cookies

Info

Rating

Calories

110.0

Protein

2.0

Sodium

101.0

Fat

7.0

Description

For the moistest, most intense mostaccioli imaginable, Miraglia Eriquez increased the cocoa, hazelnuts, and spices. And these little frosted cookies only get better with age, so feel free to bake them up to four days ahead of when you plan to serve them.

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

Directions

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.
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.

Chocolate Hazelnut Spiced Cookies

Info

Description

Ingredients

Directions

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