clues
to make the cookies, in a medium bowl, combine the flour, ground hazelnuts, baking powder, and salt and set aside. in the bowl of a stand mixer fitted with the paddle, cream together the butter, sugars, and orange zest on medium high until pale and fluffy, about 3-4 minutes. add the eggs, one at a time, beating after each, and then add the vanilla.
reduce the speed to low and gradually add the flour mixture, mixing until blended. at this point you can wrap the dough in plastic wrap and refrigerate for an hour, or up to two days, or you can get going on rolling out your dough and cutting out your cookies immediately.
when ready to bake, preheat the oven to 350ºf. line two baking sheets with parchment and set aside. working with half of the dough at a time, roll it out on a lightly floured surface to a thickness that’s just under 1/2” thick. cut out 2 1/2” circles with a biscuit cutter and then transfer to a baking sheet, 1″ apart. re-roll scraps and cut out more shapes. bake until they’re lightly browned on the bottom; begin checking for doneness at 12 minutes. let cool on the baking sheets for 5 minutes and then carefully transfer to a wire rack to cool completely.
To decorate, melt the chocolate in a double boiler or in a microwavable bowl in 30-second increments, stirring after each. Melt until it’s just smooth and then remove from heat. Spoon a teaspoon of chocolate onto the top of each cookie, and spread it around with a spoon into a little Gelt-sized circle. Top with sprinkles and let set in the fridge or at room temperature. Enjoy!
