I've made these cookies twice and the whole family enjoys the crumbly texture and hazelnut/choc flavour combo. The kids can't wait to eat them! The dough was a little bit dry the first time around, but I think it might be because the butter I used wasn't softened enough. I was fortunate enough to find a 200g bag of ground hazelnuts (exactly the right quantity required for the recipe) so I didn't have to spend as much time on preparation as some of the other reviewers. Thanks for posting this recipe. I'll definitely be making these cookies again. :)

This is a great recipe. Like other reviewers, I had some chopped hazelnuts on hand, did an allrecipes ingredient search and VOILA! For those who worry about difficult dough, I made sure my butter was super soft, and I only used 2 cups of flour. I used some white chocolate drizzle and some semi-sweet. I only dusted the semi-sweets with powdered sugar since the white was pretty sweet. These remind me of pecan sandies. I hope you try this recipe, they do sort of melt in your mouth.

These cookies look delicious, but have a bitter aftertaste. Perhaps I did something wrong?

Very good recipe although, as other reviewers have mentioned, very labor-intensive. Luckily, I had a cup of toasted ground hazelnuts leftover from another recipe, so I supplemented it with 1/2 cup of pecans. Pecans make an acceptable substitution for those not willing to spend the time cracking open hazelnuts. To further simplify, I'm going to experiment with pressing chocolate wafers or Ghiradelli mint chocolate drops into the cookie prior to baking rather than making thumbprints and filling with melted chocolate chips. I also used the Pampered Chef small scoop and didn't have a problem with the crumbly dough.

Pretty Good. My husband loves these. Very pretty and uncommon taste. HINT: Buy Hazelnuts all ready shelled and grind them in a mini food processor. Also mix white and milk CHoclate morsels for the filling and swirl them. Another thing, don't make them too big, or the choclate center is worthless.

These cookies were pretty good. I didn't have any problem with crumbly dough as some other users have, but I did chill mine overnight (I was making a variety of cookies for a cookie tray and made the dough ahead of time.) They do look very nice on a cookie tray and add variety.

Just okay. Sorry

Excellent! They truly DO melt in your mouth!

Although the dough was hard to work with and it was more labor intensive than I expected, it was worth the work. It is one of the best cookies I've ever tatsted.

I was not very happy with this recipe. I found the dough very hard to work with. They were not what I expected.

This was a very good recipe, however, the dough was very difficult to work with. It was very dry and crumbly (similar to graham cracker crust) and hard to mold. I think I will try adding milk or something to make it a little more maleable. I also added a 1/4 teaspoon of milk and 1/2 teaspon of chocolate hazelnut oil to the chocolate mix and it made for a very good texture and flavor.

This is one of the few times I have rated a recipe five stars. This is excellent. I have just taken a batch out of the oven and one happened to topple over as I was moving the cookies to the cooling rack. Too bad, I had too eat it. OMG! These are divine. Thanks for sharing this will become a family favourite for sure!

excellent

Yummy. Taste like Ferro Rocher.

These were a bit more labor intensive than I expected - but well worth the work. I bought hazelnuts still in the shell and had to shell them. Then I roasted them in a 350 oven for 10 minutes and rubbed them in a clean dish towel to remove the brown skin. Then I had to ground them for the recipe. Two pounds of hazelnuts in the shell made about 2 1/4 cups of ground hazelnuts. After all that, the recipe was a snap! I would definitely make these again but will probably look for hazelnuts already shelled and peeled.