SORT REVIEWS BY: DATE

| RATING | MOST HELPFUL

Reviewed: Sep. 24, 2007

I have made these cookies twice, and they are always well-received. I opted not to skin the hazelnuts at all - it adds more healthy fiber to the cookies. Cooking the batter long enough for it to be slightly firm will help the cookies bake up taller and not spread out. Adding cinnamon is also quite good.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Robin


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Nov. 13, 2002

I was a bit disapointed in the height of the cookies, I thought they would have baked higher rather than flat. It also took alot longer than I had anticipated, since it was difficult to located filbert nuts NOT in the skin. I would have hoped for a more almond, paste tasting center.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

SAM100


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Nov. 13, 2002

I think this recipe is great, so simple yet very tasty. I have tasted a similar version from one of our local Italian bakeries, and had been searching for this recipe forever. I have added melted chocolate to the batter and it turned out quite well. Unlike the previous poster, my cookies didn't spread at all, which to me is wrong as I think they actually SHOULD come out flat and thin. As to the skinless hazelnuts, I chopped mine in half, in anticipation of the cookies coming out flat, and roasted them in the oven, and the skin just peeled right off. If you like nutty cookies, this is a must try.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

CPYB


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

ADVERTISE WITH US

User Name	Password

Remember me? Forgot password?

Hazelnut and Almond Cookies

Reviewer:

Robin

Reviewer:

SAM100

Reviewer:

CPYB