Gingerbread Hazelnut Cookies with Dark Chocolate Glaze

Spicy gingerbread cookies with plenty of hazelnut and a hint of orange zest, half-dipped in dark chocolate. They taste best after one to two days in a tightly closed tin.

By yumbelo · 8 servings · 90 minutes

Ingredients

• 2 Stück eggs (size M)
• 150 g honey
• 100 g brown sugar
• 60 g softened butter
• 200 g wheat flour (type 405)
• 150 g ground hazelnuts
• 1 TL baking powder
• 2 TL gingerbread spice
• 1 Prise salt
• 1 Stück organic orange (zest)
• 150 g dark chocolate (min. 70% cocoa)

Method

1. Beat the honey, brown sugar, softened butter and eggs in a bowl with a hand mixer until creamy.
2. Mix the flour, baking powder, gingerbread spice, salt and ground hazelnuts, then knead them together with the orange zest into the honey mixture until a smooth dough forms.
3. Wrap the dough in cling film and let it rest in the refrigerator for at least 60 minutes.
4. Preheat the oven to 180 °C top and bottom heat and line a baking tray with baking paper.
5. Roll out the dough on a floured surface to about 4 mm thick, cut out cookies or shape small balls and flatten them, then place them on the tray with space between them.
6. Bake the cookies for 10 to 12 minutes, until the edges are golden brown, and let them cool completely on a wire rack.
7. Melt the chocolate in a double boiler, dip the cookies halfway in or spread the chocolate on them with a spoon, and let them dry on baking paper until the chocolate is firm.