This Classic German Holiday Cookie Is Even Better Than Gingerbread

Ingredients

• 1/2 cup hazelnuts (2 ounces; 57g)
• 1/2 cup almond meal (2 ounces; 57g)
• 2 3/4 cups sifted all-purpose flour (about 12 1/2 ounces; 352g)
• 2 tablespoons unsweetened cocoa (preferably dark)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground powdered ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon (2.8g) kosher salt
• 1/2 cup tightly packed chopped candied orange rind (4 ounces; 113g)
• 1/4 cup tightly packed chopped crystallized ginger (2 ounces; 57g)
• 4 tablespoons unsalted butter (2 ounces; 57g)
• 3/4 cup dark brown sugar (about 5 1/2 ounces; 160g)
• 1 cup honey (12 ounces; 340g)
• 2 large eggs
• 1 tablespoon (15ml) pure vanilla extract
• Nonstick spray, for greasing
• 3 cups confectioners' sugar (13 ounces; 368g)
• 1 tablespoon (15ml) kirsch, Grand Marnier, or rum (or pure vanilla extract)
• 3 to 4 tablespoons warm water (1.5 to 2 ounces; 45 to 60ml)

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