PIZZETTE RECIPES

Steps:

• Place racks in upper and lower thirds of oven; preheat to 350°. Toast almonds on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 7–10 minutes. Let cool, then finely chop. Set aside. Increase oven temperature to 375°.
• Meanwhile, whisk flour, baking powder, and salt in a medium bowl. Melt butter in a medium saucepan over medium heat. Stir in cinnamon, cloves, and nutmeg. Remove from heat and let sit 5 minutes to infuse.
• Whisk granulated sugar and cocoa powder in a large bowl. Pour in spiced butter, scraping pan so you don’t leave any spices behind, and whisk vigorously to combine. Add egg and egg yolk; whisk vigorously to combine. Mix in dry ingredients, then almonds, chocolate chips, lemon zest, and orange zest. Turn out onto a clean surface. Divide in half, then roll each half into a log about 1½" wide. Flatten logs to 2" wide and slice on a diagonal into 1"-wide cookies. Divide between 2 parchment-lined baking sheets, spacing at least 1" apart.
• Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until firm around edges but still soft in the middle, 8–10 minutes. Let cool.
• Melt chocolate and butter in a small heatproof bowl set over a small saucepan of barely simmering water (do not let bowl touch water), stirring occasionally, or melt in a small microwave-safe bowl in a microwave in 20-second bursts, stirring between bursts. Add powdered sugar, salt, and 2 Tbsp. boiling water and whisk until glaze is smooth and glossy.
• Dip tops of cookies into glaze and let sit, glaze side up, on a wire rack until glaze is set, about 2 hours.
• Do ahead: Pizzettes can be made 5 days ahead. Store airtight at room temperature, or freeze up to 1 month.