chocolate hazelnut spiced cookies

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 96.5
  • Total Fat: 5.7 g
  • Cholesterol: 3.1 mg
  • Sodium: 0.9 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.8 g

View full nutritional breakdown of chocolate hazelnut spiced cookies calories by ingredient
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Number of Servings: 30


    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


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.

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

Number of Servings: 30

Recipe submitted by SparkPeople user VIRTUOSO12.

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