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Chocolate Hazelnut Spiced Cookies

['1 1/2 cups hazelnuts (9 ounces), toasted , loose skins rubbed off in a kitchen towel while still warm, and nuts cooled completely', '3/4 cup sugar', '1/2 cup all-purpose flour', '1/2 cup unsweetened cocoa powder (not Dutch-process)', '1 teaspoon baking soda', '3/4 teaspoon salt', '1/2 teaspoon ground cinnamon', '1/8 teaspoon ground cloves', '3 tablespoons cold unsalted butter, cut into 1/2-inch cubes', '1 tablespoon grated orange zest', '3 tablespoons fresh orange juice', '1 tablespoon hazelnut-flavored liqueur (preferably Frangelico)', '1/2 cup confectioners sugar', '1/2 cup unsweetened cocoa powder (not Dutch-process)', '3 tablespoons water', '1 tablespoon hazelnut-flavored liqueur']

Preheat oven to 325°F with rack in middle. Butter a large baking sheet.
Pulse hazelnuts, sugar, flour, cocoa powder, baking soda, salt, cinnamon, and cloves in a food processor until nuts are finely chopped, then add butter and zest and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add juice and liqueur and pulse until dough comes together into a ball but is still crumbly. Form level tablespoons of dough into balls and flatten to about 1 1/2 inches in diameter, arranging 1 inch apart on baking sheet.
Bake cookies until puffed and slightly cracked, about 15 minutes. Transfer to a rack to cool completely.
Whisk together all icing ingredients until smooth.
Dip tops of cooled cookies into icing and transfer to a wax-paper-lined baking sheet. Let stand until icing is set, about 1 hour.

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