Spice Cookies with Powdered Sugar and Chocolate Icing
- For the dough
- 70 milliliters Whipped cream
- 160 grams butter
- 75 grams sugar beet syrup
- 250 grams sugar
- ½ teaspoon Ground cinnamon
- 1 generous pinch Cardamom
- 1 organic Orange (zest)
- 1 teaspoon potatoes
- 450 grams Pastry flour
- 100 grams ground Hazelnuts
- For the chocolate icing
- 150 grams Dark couverture chocolate
For the dough: Heat cream, butter and syrup in a saucepan until melted. Remove from heat and stir in sugar, cinnamon, cardamom, orange zest, baking soda, flour and nuts. Mix until a smooth dough is formed. Divide into two portions and form into logs 3 cm (approximately 1 inch) in diameter. Cover each with plastic wrap and chill for 1 hour. Preheat oven to 180°C (approximately 350°F). Slice logs into 1 cm (approximately 3/8 inch) thick slices and place on a baking sheet lined with parchment paper. Bake in preheated oven for about 15 minutes. Remove and let cool.
For the powdered sugar icing: Combine powdered sugar with lemon juice until thick and spreadable. Add half of the hazelnuts to the powdered sugar icing.
For the chocolate icing: Coarsely chop chocolate and melt over simmering water. Add other half of the ground hazelnuts into the melted chocolate. Let cool.
For the chocolate decoration: Mix milk into cocoa powder until thick. Spoon cocoa powder mixture into a freezer bag. Cut a small corner in the bag
Decorate cookies with powdered sugar icing, chocolate icing and chocolate decoration. Allow to dry and serve on gold plates.