For the Dough
- 1/2 cup Hazelnuts
- 1/2 cup Almond Meal
- 2 3/4 cups sifted All-Purpose Flour
- 2 tbsp Unsweetened Cocoa, preferably dark
- 1 1/2 tsp Baking Powder
- 1/2 tsp Badia Baking Soda
- 2 tsp Badia Cinnamon Powder
- 1 tsp Badia Ground Ginger
- 1/2 tsp Badia Ground Nutmeg
- 1/2 tsp Badia Ground Cloves
- 1/2 tsp Badia Ground Allspice
- 1/4 tsp Badia Ground Cardamom
- 1/2 tsp Badia Kosher Salt
- 1/2 cup Candied Orange Rind, tightly packed chopped
- 1/4 cup Badia Organic Crystallized Ginger, tightly packed chopped
- 4 tbsp Unsalted Butter
- 3/4 cup Dark Brown Sugar
- 1 cup Honey
- 2 large Eggs
- 1 tbsp Badia Vanilla Extract
- Nonstick spray, for greasing
For the Glaze
- 3 cups Confectioners’ Sugar
- 1 tbsp Kirsch, or Grand Marnier, or Rum, or Badia Vanilla Extract
- 3 to 4 tbsp Warm Water
For the Dough
- Preheat oven to 350°F. Spread Hazelnuts on a baking sheet and toast until the skins blister, about 14 minutes. Let cool slightly, then transfer nuts to a clean kitchen towel and rub together to remove the skins. Transfer nuts to a food processor and cool completely. Pulse until finely ground. Transfer to a bowl along with the Almond Meal, Flour, Cocoa, Baking Powder, Baking Soda, Cinnamon Powder, Ground Ginger, Ground Nutmeg, Ground Cloves, Ground Allspice, Ground Cardamom, and Salt.
- Put the Candied Orange Rind and Organic Crystallized Ginger into food processor along with 1 cup of the dry ingredient mixture and pulse until very finely chopped. Add the remaining dry ingredients and pulse to combine.
- In the bowl of a standing electric mixer fitted with a paddle attachment, beat butter with brown sugar at medium speed until creamy. Add Honey and beat until smooth. Add Eggs and Vanilla and beat to combine. At very low speed, add dry ingredients by the heaping spoonful (to avoid powder eruptions) and beat until combined. Scrape sides and bottom of bowl and beat again until evenly combined.
- Line a half-sheet pan (13 inches by 18 inches) with brown parchment paper, extending paper a few inches over the short sides. Lightly spray the unlined sides of the pan with nonstick cooking spray. Spread the dough into a thin, even layer and bake in the center of the oven until surface is dimpled and a toothpick inserted into the center comes out clean, about 25 minutes. The cake should be springy but firm. Let cool on a rack for 15 minutes.
For the Glaze
- In a medium bowl, whisk Confectioners’ Sugar with Kirsch and add enough water to make a thin but spreadable glaze. Spread glaze on just-warm cake or cookies and let cool completely. Slide cake, with parchment, from pan onto cutting board. Cut into 8 short strips, then cut each strip into 6 bars.
- The Spiced Cookies can be stored in an airtight container at room temperature for up to 2 weeks, and improve significantly in texture and flavor if allowed to stand at least 1 day before serving.
This recipe is part of our Holiday Easy-To-Prepare Recipes.