These buttery biscuits simply melt in the mouth. A hazelnut biscuit is filled with dark chocolate and dusted with icing sugar. Perfect for everyday snacking, yet elegant enough for guests.
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. - 12 Dec 2001 (Review from Allrecipes US | Canada)
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. - 18 Dec 2005 (Review from Allrecipes US | Canada)
excellent - 04 Feb 2001 (Review from Allrecipes US | Canada)