This crisp cookie is a cross between shortbread and linzer dough. It’s a dry dough, crumbly and flecked with ground nuts. Two components tame the amaranth flour: the toasted hazelnuts, ground with their skins on for extra flavor and color, and honey, which is infused with orange peel, cardamom, and orange-blossom water before being brushed on the warm cookies. Open up your drawers and find your favorite cookie cutters—this is a fantastic dough for cutout shapes.
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