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1
For the cookies: Heat the oven to 350 F. Line two baking sheets with parchment paper.
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2
Process toasted nuts, granulated sugar, cinnamon, cardamom, and nutmeg in a food processor to a fine meal, 30 to 60 seconds, stopping and scraping the sides as needed.
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3
Add the orange and lemon zest, and continue to process until combined, about 15 seconds; set aside.
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4
In a small bowl, whisk together the flour, cocoa, and salt; set aside.
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5
In a large bowl, beat the butter and brown sugar together using an electric mixer at medium speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
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6
Add the eggs and vanilla, and continue to mix until incorporated.
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7
Add the flour mixture and continue to mix until combined, about 1 minute.
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8
Add the ground nut mixture and continue to mix until evenly combined.
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9
Portion 2-tablespoon-sized mounds of dough (you can use a small ice cream scoop), spaced about 1 1/2 inches apart, onto the baking sheets (each sheet should hold about 10 cookies and you should have enough dough left for another sheet of cookies).
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10
Bake the cookies until the edges are firm and the tops are puffed with tiny cracks, 13 to 18 minutes, rotating and switching the sheets halfway through the baking time.
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11
Set the cookies aside to cool on the baking sheets until set, about 5 minutes, then transfer the cookies to a wire rack to cool completely.
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12
Reline one of the baking sheets with parchment paper, portion out the remaining dough into cookies, and bake as directed.
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13
For the glaze: When the cookies are cool, whisk the confectioners sugar and milk together in a medium bowl until smooth and incorporated.
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14
(If the glaze begins to dry out as it sits, add water, 1 teaspoon at a time, to loosen.)
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15
Using a pastry brush, brush a thin layer of the glaze over the tops of the cookies, and let sit until the glaze has set, about 10 minutes.
