Chocolate Hazelnut Cookies

Chocolate Hazelnut Cookies

yield: Makes 2 1/2 dozen cookies 

Ingredients:

For cookies:

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)

For icing:
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.

***

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.

Note: Cookies keep, layered between sheets of parchment paper, in an airtight container at room temperature 4 days.