Question....would request your opinions Do you think this recipe would work if I do not peel the hazelnuts. Just don't see myself doing that in the greater scope of my daily duties. Pros: gluten free and love the hazelnuts Cons: peeling two cups of hazelnuts....really?
sh t these are the worst cookies I've ever made. they keep burning at the bottom even though the temperature isNt that high maybe something is wrong with my ovenbut all I know is that I made a batch of s. Burnt and undercooked looking that is torn from sticking to the bottom I have no idea what to do with it. I want to hurl it out my windowtoo embarrassed to show anybody
easy and yummy I made these this morning for a party later today. As far as the peeling of the hazelnuts go it was so easy! Didn't spend more than 2-3 mins doing it. I think mine were a bit over cooked but served with a glass of milk as a dunking cookie saved the day. Yum!!
Italian Hazelnut Cookies or Christmas Filberts My Grandma called these Filberts! I looked up this recipe to find out how long to cook; 25 min. at 325 worked for me. I used parchment paper and had no problem with sticking to the paper. These will be a special treat for my parents with Diabetes! Delicious! PS I toasted hazelnuts like it was suggested. I only got off about half the skins and then ground them in my food processor. Didn't make a difference! Cons: took 25 min. to cook
Lovely flavor and a new cookie to make. I went to three different supermarkets - could not find hazlenuts so then I went to a nut/coffee specialty store and found some already roasted and peeled. It was worth the trouble. I made these at Christmastime and everyone raved about them. Then enjoyed them from the freezer too. They freeze really well. It was a fun cookie to make too. Beat your egg whites till they are stiff enough that you can turn the bowl upside down and they stay put. Pros: Low in calories and so yummy. Cons: It was hard to find hazlenuts if you believe it.
delicious but with one fatal flaw I spent a long time cracking the hazlenuts (a gift brought back from Turkey) so I had high hopes for these cookies. I topped each one with a couple semi-sweet chocolate morsels and my kitchen was filled with the aroma of Nutella as they baked. My mouth was watering so much as they cooled; the cookies did run together a little bit but they weren't meant to impress anyone so I was okay with that. But dammit! The bottoms were inseparable from the wax paper WAHH! I wish I just greased the cookie sheet and cooked them directly on that. I'll probably try it again some time because otherwise they were chewy and delicious. Pros: awesome chewy texture Cons: % &@)&!@ )# totally stuck to the wax paper:(
a mess will have to try this again - completely mess and very runny the first time think it was the egg whites not firming up enough and using break free egg whites
Just made these. It was pretty easy and very tasty. The ratio of ingredients is perfect. I just want mine in a ball rather than flat. Picky I know.
My Grandma called these Filberts! I looked up this recipe to find out how long to cook; 25 min. at 325 worked for me. I used parchment paper and had no problem with sticking to the paper. These will be a special treat for my parents with Diabetes! Delicious! PS I toasted hazelnuts like it was suggested. I only got off about half the skins and then ground them in my food processor. Didn't make a difference! Cons: took 25 min. to cook
