Hazelnut Melting Moments Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Dec. 13, 2004
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.
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Reviewed: Dec. 8, 2004
I was not very happy with this recipe. I found the dough very hard to work with. They were not what I expected.
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Reviewed: Apr. 12, 2004
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.
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Reviewed: Oct. 7, 2003
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!
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Photo by Keri St

Cooking Level: Intermediate

Home Town: Kitchener, Ontario, Canada
Living In: Pitt Meadows, British Columbia, Canada

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Reviewed: Dec. 12, 2001
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.
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Reviewed: Mar. 3, 2001
Yummy. Taste like Ferro Rocher.
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Reviewed: Feb. 4, 2001
excellent
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Displaying results 21-27 (of 27) reviews

 
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