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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12 users found this review helpful

Reviewer:

MAURABETH

Reviewed: Dec. 18, 2005

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.

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8 users found this review helpful

Reviewer:

Stacy

Cooking Level: Intermediate

Home Town: Westmoreland, New York, USA

Living In: Middlesex, New Jersey, USA

Reviewed: Feb. 4, 2001

excellent

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6 users found this review helpful

Reviewer:

debi39

Reviewed: Mar. 3, 2001

Yummy. Taste like Ferro Rocher.

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5 users found this review helpful

Reviewer:

JENSANTOS

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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4 users found this review helpful

Reviewer:

ELLIEHOMA

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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3 users found this review helpful

Reviewer:

GR8TWEETS

Cooking Level: Intermediate

Home Town: Kitchener, Ontario, Canada

Living In: Pitt Meadows, British Columbia, Canada

Reviewed: Dec. 6, 2009

Great Cookie...I added a little bit of water to make the dough more manageable...this helped when rolling the dough into balls...I also used milk-chocolate morsels....yummy

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2 users found this review helpful

Reviewer:

Anjelikka

Reviewed: Sep. 20, 2009

Excellent recipe! The only problem I came across was the texture of the dough. It was a little difficult to work with. However, they taste great once they are finished!

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2 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Apr. 13, 2009

I modified this recipe to make hazelnut cookies for Passover. They turned out delicious! I used 3/4 cup oil instead of the butter, added 1/2 teaspoon salt, increased the hazelnuts to 2 1/2 cups (I had bags of already ground hazelnuts), used 1 1/2 cups potato starch (no flour, of course), and used one whole egg. I also used raw honey rather than sugar, but I'm sure my modified recipe would work fine with sugar too. I did not make a filling, as I just wanted plain hazelnut cookies. The cookies spread out a lot, so if you make them this way, leave plenty of room between them. They came out beautifully, and everyone loved them! They tasted like gourmet cookies rather than Passover cookies. I will definitely make these again!

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Reviewer:

miriyummy

Reviewed: Feb. 1, 2008

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. :)

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2 users found this review helpful