Name: Chocolate Hazelnut Spiced Cookies
Cook time: 45 min
Total time: 2 1/2 hr
Yield: Makes 2 1/2 dozen cookies
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

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Chocolate Hazelnut Spiced CookiesRoland Bello

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.

Cooks' note:

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

Recipe notes

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