Chocolate-Glazed Spice Cookies
Ingredients
- For the cookies
- 70 milliliters Whipped cream
- 160 grams butter
- 75 grams sugar beet syrup
- 250 grams sugar
- ½ tsp Ground cinnamon
- 1 generous pinch Cardamom
- 1 organic Orange (zest)
- 1 tsp potatoes
- 450 grams Pastry flour
- 100 grams ground Hazelnuts
- For the chocolate
- 150 grams Dark couverture chocolate
- For the glaze
- 150 grams cocoa powder
- milk
Preparation steps
For the cookies: Combine the cream, butter and syrup in a saucepan, and heat until smooth. Stir in the sugar, cinnamon, cardamom, orange zest, baking soda, flour and the hazelnuts until thoroughly combined. Divide into 2 portions, shape into 3 cm (approximately 1 1/4 inch) diameter logs, wrap in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 180°C (approximately 350°F). Slice the logs into 1 cm (approximately 1/2 inch) slices. Place on a parchment-lined baking sheet. Bake for 15 minutes. Remove and allow to cool.
For the chocolate: Coarsely chop the chocolate and place in a bowl. Set over a pot of simmering water and stir until melted. Glaze the tops of the cookies in the chocolate. Allow to dry.
For the glaze. In a bowl, stir the cocoa powder with enough milk to make a thick. Fill a freezer bag with the glaze and cut a corner. Pipe onto the cookies. Allow to dry before serving.
