German Christmas Nougatkugeln (Nougat Balls) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 10, 2011
The ground hazelnuts smelled so divine when I opened the package of Hazelnut Flour from Italy. I substituted granulated sugar for confectioners' and added 1 T of corn starch, knowing that it may be gritty in texture. But I could not get the balls to form, nor did I know how to dip the messy balls into the chocolate, my hands were sticky. It was all so messy, I put it aside. I will use the mixture to make a groundnut sponge cake, Nussschnitten. Substituting granulated sugar may have caused the problem in forming balls.
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Home Town: Greenwich, Connecticut, USA
Living In: Seattle, Washington, USA

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Reviewed: Dec. 23, 2011
Yes, this recipe was messy, but the results were worth the mess. I followed the recipe exactly as stated, except that my coffee was room temperature. I used a breakfast blend and it gives it just a hint of coffee. The hardest part of this recipe was coating the nougat- does anyone have any suggestions? I used toothpicks to dip, but they stuck to the "balls" when I tried to drop them on the cookie sheet. Would give this five stars if the directions addressed the dipping part.
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Home Town: Forest Grove, Oregon, USA

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Reviewed: Sep. 14, 2013
Use german chocolate for dipping. This is a fantastic recipie, just dip the balls into the chocolate by HAND and let the chocolate drain off before putting them on parchment paper. Very little mess! GREAT RECIPIE!
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