Chocolate Hazelnut Spiced Cookies

Ingredients

• 1 teaspoon baking soda 
• 0.5 cup powdered sugar 
• 0.5 cup flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 1 tablespoon frangelico 
• 9 ounces hazelnuts cooled toasted
• 3 tablespoons orange juice fresh
• 1 tablespoon orange zest grated
• 0.8 teaspoon salt 
• 0.8 cup sugar 
• 3 tablespoons butter unsalted cold cut into 1/2-inch cubes
• 0.5 cup cocoa powder unsweetened (not Dutch-process)
• 3 tablespoons water 

Equipment

• food processor
• baking sheet
• baking paper
• oven
• whisk

Directions

1. Preheat oven to 325°F with rack in middle. Butter a large baking sheet.
2. 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.
3. 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.
4. Bake cookies until puffed and slightly cracked, about 15 minutes.
5. Transfer to a rack to cool completely.
6. Whisk together all icing ingredients until smooth.
7. Dip tops of cooled cookies into icing and transfer to a wax-paper-lined baking sheet.
8. Let stand until icing is set, about 1 hour.
9. Cookies keep, layered between sheets of parchment paper, in an airtight container at room temperature 4 days.