Reviewed: Jan. 22, 2012

Wish I could see some pictures of how the finished product should look. It really helps to know where I am supposed to be going incase I get lost along the way.

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

Reviewer:

dhumphrys

Cooking Level: Intermediate

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.

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

Reviewer:

REf

Home Town: Forest Grove, Oregon, USA

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.

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