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© Meredith Corporation. All rights reserved. Used with permission.
(about 16 cookies)
Preheat oven to 325°F. Line a cookie sheet with parchment paper; set aside.
In a food processor, combine hazelnuts and powdered sugar. Cover and process until nuts are finely ground. In a small bowl stir together flour, cocoa powder, cinnamon and cloves; set aside.
In a medium mixing bowl, beat butter and lemon peel with an electric mixer on medium to high speed for 30 seconds. Add nut mixture. Beat until combined, scraping sides of bowl occasionally. Beat in flour mixture on low speed until combined.
Shape dough into 1-inch balls. Place balls 1 inch apart on the prepared cookie sheet. Press your thumb into the center of each ball.
Bake for 8 minutes. If cookie centers puff during baking, re-press with the back of a measuring teaspoon. Spoon jam and/or marmalade into the indentation of each cookie. Bake for 6 to 8 minutes more or until bottoms are light brown. Transfer cookies to a wire rack; cool. If desired, drizzle with melted chocolate.