In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until creamy, about 3 minutes, stopping to scrape the bowl.

Add the yolk and cream and beat until it is thoroughly combined, about 1 minute.

In a medium bowl, whisk together the flour, hazelnut meal, baking powder, salt, cinnamon, nutmeg, and cloves.

With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating until just combined.

Wrap the dough in plastic wrap. Refrigerate for at least 2 hours, or up to overnight.

Line baking sheets with parchment paper.

If making molded cookies: Generously brush the cookie molds with cornstarch. Quickly knead a small amount of the chilled dough on a lightly floured surface.

Roll it out to a thickness of about ⅛ inch / 6mm, dust the surface with flour, and press it into the prepared mold. Work quickly, so the dough does not become warm and sticky.

Gently pry the dough from the mold and place it on the prepared baking sheet. Repeat with the remaining chilled dough.

Refrigerate the sheets of cookies until well chilled, about 30 minutes.

Preheat oven to 350*. Bake one sheet at a time for 8-12 minutes, until the edges are golden. Cool on the pan completely.

Make the icing. In a small bowl, whisk the confectioners sugar, butter, amaretto, and 2 tablespoons cream, until smooth. Mixture should be thick enough to coat the cookies, but thin enough to see the details of the stamp. Using a pastry brush, lightly brush on the glaze and return to the oven for about 2 minutes so the glaze is absorbed slightly.