Pizzettes
Ingredients
Cookies
- 1 1/2 cups all-purpose flour
- 4 oz bittersweet chocolate chips
- 4 oz almonds roasted, unsalted, finely chopped (about ¾ cup)
- 1 tsp baking powder
- 1/4 cup strong coffee hot
- 1/4 cup unsweetened cocoa powder
- 3/4 tsp cinnamon ground
- 3/4 tsp cloves ground
- 3/4 tsp nutmeg ground
- 1/2 tsp kosher salt
- 1 large egg
- 1 large egg yolk
- 1/2 cup sugar granulated
- 1/3 cup vegetable oil
- 1 tsp lemon zest finely grated
- 1 tsp orange zest finely grated
Glaze and Assembly
- 4 oz bittersweet chocolate chips or chopped chocolate
- 1 tbs unsalted butter
- 1 1/4 cups powdered sugar
- sanding sugar colored, or sprinkles (for serving)
Instructions
Cookies
- Preheat oven to 375°. Mix flour, chocolate chips, almonds, and baking powder in a medium bowl.
- Whisk coffee and cocoa powder in a large bowl until smooth. Add cinnamon, cloves, nutmeg, and salt and whisk until smooth. Whisk in egg, egg yolk, granulated sugar, oil, and zests.
- Stir in dry ingredients with a large spoon until just combined; do not overwork the dough.
- Turn dough out onto a work surface. Divide in half, then roll each half into a 1½"-wide log. Flatten to 2" wide. Slice on a bias into 1"-wide cookies. Transfer to parchment-lined rimmed baking sheets, spacing at least 1" apart.
- Bake cookies until firm around the edges but still soft in the middle, 8–10 minutes. Let cool.
- Do Ahead: Cookies can be made 2 months ahead; store airtight and freeze.
Glaze and Assembly
- Melt chocolate and butter in a medium heatproof bowl set over a large saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted and smooth (you can also do this in the microwave). Whisk in powdered sugar and 5 Tbsp. boiling water until smooth.
- Dip tops of cookies into glaze and top with colored sanding sugar or sprinkles. Let cool until glaze is firm, about 2 hours.
Notes
Pizzettes
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