Provided by Gina Marie Miraglia Eriquez
Categories Cookies Chocolate Dessert Bake Christmas Kid-Friendly Spice Frangelico Spring Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 2 1/2 dozen cookies
Number Of Ingredients 18
Steps:
- 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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