These are good. But they really are unattractive cookies. The frosting helps, but they still aren’t beautiful to look at like most other cookies.
Heck, who cares? They taste great!
This recipe is from Gina Marie Miraglia Eriguez and is from Gourmet magazine, April 2008. I got this recipe from my Epcurious App on my iPhone!
- Preheat oven to 325F (160C) with rack in middle.
- Finely chop 1 1/2 cups hazelnuts.
- Mix with 3/4 cup sugar, 1/2 cup all-purpose flour, 1/2 unsweetened cocoa powder (not Dutch-process), 1 tsp baking soda, 2/3 tsp salt, 1/2 tsp ground cinnamon and 1/2 tsp ground cloves.
- With the paddle attachment in a stand mixer, or in a food processor, add 3 tbsp cold unsalted butter to the flour nut mixture, cut into 1/2-inch cubes with 1 tbsp grated orange zest.
- Add 5 tbsp freshly squeezed orange juice and 1 tbsp hazelnut-flavored liqueur(preferably Frangelico) 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 1/2 cup confectioners sugar, 1/2 cup unsweetened cocoa (not Dutch-process), 3 tbsp water and 1 tbsp hazelnut-flavored liqueur (preferably Frangelico) until smooth.
- Using the back of a teaspoon spread icing onto cooled cookies. Let stand until icing is set, about 1 hour.