Pizzettes

Ingredients

• 1½ cups all-purpose flour
• 4 ounces bittersweet chocolate chips
• 4 ounces roasted, unsalted almonds, finely chopped (about ¾ cup)
• 1 teaspoon baking powder
• ¼ cup hot strong coffee
• ¼ cup unsweetened cocoa powder
• ¾ teaspoon ground cinnamon
• ¾ teaspoon ground cloves
• ¾ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• 1 large egg
• 1 large egg yolk
• ½ cup granulated sugar
• ⅓ cup vegetable oil
• 1 teaspoon finely grated lemon zest
• 1 teaspoon finely grated orange zest
• 4 ounces bittersweet chocolate chips or chopped chocolate
• 1 tablespoon unsalted butter
• 1¼ cups powdered sugar
• Colored sanding sugar or sprinkles (for serving)

Steps

1. Preheat oven to 375°. Mix flour, chocolate chips, almonds, and baking powder in a medium bowl.
2. Whisk coffee and cocoa powder in a large bowl until smooth. Add cinnamon, cloves, nutmeg, and salt and whisk until smooth. Whisk in egg, egg yolk, granulated sugar, oil, and zests.
3. Stir in dry ingredients with a large spoon until just combined; do not overwork dough.
4. Turn dough out onto a work surface. Divide in half, then roll each half into a 1½"-wide log. Flatten to 2" wide. Slice on a bias into 1"-wide cookies. Transfer to parchment-lined rimmed baking sheets, spacing at least 1" apart. Bake cookies until firm around the edges but still soft in the middle, 8–10 minutes. Let cool.
5. Do Ahead: Cookies can be made 2 months ahead; store airtight and freeze.
6. Melt chocolate and butter in a medium heatproof bowl set over a large saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted and smooth (you can also do this in the microwave). Whisk in powdered sugar and 5 Tbsp. boiling water until smooth.
7. Dip tops of cookies into glaze and top with colored sanding sugar or sprinkles. Let cool until glaze is firm, about 2 hours.