The size of these cookies is variable, depending on whether you use a teaspoon or tablespoon to form them. Once cool, store in a covered cookie tin. © 2017, The German-Jewish Cookbook: Recipes & History of a Cuisine
Ingredients
- 8 ounces hazelnuts
- 4 large eggs
- 1½ cups sugar
- 2¾ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon ground cloves, cinnamon, or nutmeg, or a combination
- ¼ cup Dutch-process cocoa
- 2 ounces brandy, or whiskey
- 1½ cups confectioners’ sugar, sifted
- 1½ tablespoons fresh lemon juice
Instructions
Preheat oven to 350°F. Spread the hazelnuts on a baking sheet and toast in the oven for about 10 minutes, or until you start to smell them. Be careful not to let them burn. Immediately remove from oven and spread on a clean kitchen towel. Wrap the four corners of the towel over the top and let sit for a few minutes—the steam will help loosen the nut skins. Roll the nuts around in the towel—most of the nuts will be skinless. Set aside.
Whisk eggs and sugar together until light and foamy.
In a separate bowl, sift together the flour, baking powder, clove, and cocoa. Stir dry ingredients into the egg/sugar mixture. Add the liquor and the nuts and mix to combine.
Drop by teaspoonfuls or tablespoonfuls onto greased, or parchment lined, baking sheets, 2 inches apart. Bake in preheated 350°F oven 10–15 minutes, or until lightly browned. Remove from oven and place on a rack to cool.
While the cookies are baking, make the glaze: Combine the confectioners’ sugar and lemon juice in a small bowl and stir until smooth. Add a drop of water if the glaze is too thick. While the cookies are still warm, drizzle each one with a small spoonful of glaze. Let cool.
