A cakey, chewy texture made rich with warm spices, toasted nuts, and candied fruit.
2 tablespoons unsweetened cocoa 1 teaspoon ground powdered ginger1/4 teaspoon ground cardamom1/4 cup tightly packed chopped crystallized ginger 1 tablespoon pure vanilla extract1 tablespoon kirsch, Grand Marnier, or rum Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast until the skins blister, about 14 minutes. Let cool slightly, then transfer nuts to a clean kitchen towel and rub together to remove the skins. Transfer nuts to a food processor and cool completely.
Lightly spray the unlined sides of the pan with nonstick cooking spray. Spread the dough into a thin, even layer and bake in the center of the oven until surface is dimpled and a toothpick inserted into the center comes out clean, about 25 minutes. The cake should be springy but firm. Let cool on a rack for 15 minutes.Chill dough until quite firm, about 4 hours. Working in 2 batches, line 2 large cookie sheets with brown parchment.
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