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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Chocolate Dipped Hazelnut Shortbread Recipe courtesy Dave Lieberman Overall User Rating:  |
Fantastic
12/29/2005 at 10:20pm
User: Naira from Burbank, CA User Rating:
it was very filling...and the hazelnuts where great for this reciepe.
Chocolate Dipped Hazelnut Shortbread
12/28/2005 at 11:13am
User: Anonymous User Rating:
Easy to make, and very good to eat.
A little disappointed
12/20/2007 at 04:26pm
User: Meg from Merrick, NY User Rating:
I was so looking forward to making these cookies but I am a little disappointed in how they turned out. They don't have the firmness of a shortbread cookie, mine flattend out and also doubled in size and are very soft. I will try them again and omit the baking powder like one of the other reviewers suggested, and try the piping method also. I just thought the dough was too wet and suspected they wouldn't be perfect first time out.
Awesome
12/19/2007 at 08:28pm
User: Tiara from Hayward, CA User Rating:
This is the best.
Disappointed
12/17/2006 at 10:28pm
User: Anonymous User Rating:
Mine did not turn out like the picture, they doubled in size at least. Way too big. Also, DO NOT substitute filberts for hazelnuts! Don't think they're worth the effort.
These are Terrific!
12/15/2005 at 11:25pm
User: Karen from Flanders, NJ User Rating:
Got spunky and made a batch of these yummy cookies! I couldn't find hazelnuts anywhere, so I used finely chopped almonds and they worked out just fine! These are the kind of goodie that make you forget all about the "waist" and only think about the "taste"! Highest recommendation!
fantastic with a couple of adjustments
12/13/2007 at 06:57pm
User: Tania from Montreal, MA User Rating:
after reading some of the reviews I tried to deal with a couple of issues raised. The first was that the cookies expanded too much and the second is that they were messy to handle. I omitted the baking powder altogether (they kept their shape perfectly) and I used a piping bag and made long finger shapes that came out beautifully. Once I dipped the tips in chocolate, I sprinkled the tips with slivered pistachios which gave them a nice festive appearance. Everyone who had them said they were delicious and thought I had purchased them from a fine pastry shop. Thanks to all the previous reviewers!
Freeze them or Pipe them!
12/10/2007 at 11:36pm
User: Anonymous User Rating:
Made the cookies they are GREAT I varied the recipe a few times including using candy canes sprinkled on the chocolate for a festive touch BUT use a pastry gun or freeze them or something because they are too soft to form by hand I used a ziplock bag with a hole cut in the bottom :) it worked!
question
12/10/2007 at 09:11pm
User: Monica from Front Royal, VA User Rating:
i haven't made these yet, but they sound delicious...just wondering...has anyone tried using almonds or pecans? a lot of my friends don't like hazelnuts (i can't imagine why not! they're so good!) thanks!
But where do you put the vanilla ?!
12/01/2007 at 11:59pm
User: sala from gainesville, VA User Rating:
This came out so delicious. The shortbread was quick and easy to make. But the recipe lists vanilla extract in its ingredients but doesnt tell you where to use it in the instructions! Do you add it to the shortbread or the dipping chocolate? I realized that the recipe was missing the use of vanilla only after I put the shortbread in the oven, so I added the vanilla extract to the chocolate. Next time I will add it to the shortbread. I did not use dehusked hazelnuts, I threw in the nuts husk and all and it was still so yummy! The batter was a bit lose and buttery for me. So forming the fingers was a bit tricky. I will use a piping bag next time.
Good with recipe modifications
11/13/2006 at 12:59pm
User: Nancy from Maplewood, NJ User Rating:
These work better as smaller cookies. I tried with original recipe and found the size of such a rich cookie too large. Also, free-forming each cookie into a log was too messy and time-consuming and gave inconsistent results. I believe a nice alternative would be to form the batter into a 1/2-inch high 3-inch wide "log" wrapped in a piece of wax paper and put in freezer for about 1/2 hour to firm. Then, slice in 1/4" slices and bake as directed but for 5 minutes less. I took another reader's suggestion also and dipped the chocolate end into more chopped hazelnuts. Good Holiday cookie.
Christmas Tradition
11/11/2006 at 08:45am
User: Elizabeth from Macon, GA User Rating:
These are a favorite at my house and have become one of the "must have" cookies for the holidays. I finely chop more toasted hazelnuts and after dipping the cookies in chocolate, roll the chocolate end in the chopped nuts.
great
11/04/2006 at 03:14pm
User: Teresa from High Point, NC User Rating:
this is like a biscotti but better...great with coffee and share a recipe for christmas...
impressive
06/08/2006 at 11:33am
User: Genny from cambridge, MA User Rating:
I've made these a few times, and people are impressed every time. The chocolate and hazelnuts are a great match. The recipe is quite easy too. I just coarsely chopped up the hazelnuts instead of using the food processor and made them like regular drop cookies (as Dave did on the show). I could only find hazelnuts that were not husked but they worked fine. The flat bottom side of the cookies were dipped in chocolate (worth the extra work!).
Easy and wonderful
04/17/2007 at 11:11pm
User: KATHLEEN from Port Charlotte, FL User Rating:
These were really fun to make with my young daughter. I love that they're not too sweet, with only 1/3 cup of sugar. They are nutty and delicious. Contrary to a lot of reviews, I made mine as described in the finger size and shape, and it made about 15 cookies. I love the shape, and they're not too big. Just kind of make them long and narrow. Then they resemble a biscotti in shape, and especially after being dipped in chocolate. These look and taste like they belong in the baked goods case at Starbucks.
Great cookies!!!
03/28/2007 at 04:38pm
User: Anonymous User Rating:
I made these cookies during the holidays and they were fabulous. The family devoured them. Personally, I thought the hazelnuts needed to be ground up a little more (in hopes of getting a softer cookie).
Simple and Elegant Cookies
03/15/2007 at 07:07pm
User: Melissa from Jefferson, OH User Rating:
I tried this recipe for our little cafe for Valentine's Day. It was a hit. For St. Patty's day I added a quarter teaspoon of peppermint extract to the chocolate. Yummm... What an exquisite and simple little treat. Goes great with gourmet coffee!
the best cooies EVER
03/09/2007 at 05:38pm
User: samantha from lewiston, ME User Rating:
these cookies are the best i have ever trie my friend and my family loved them they ask me whats the reipe and i told them its at foodnetwork.com o ya ok say ha TTYL samantha P.S im not black im white or am i
Remember the vanilla.
01/04/2006 at 01:20am
User: PATTI from Selmer, TN User Rating:
Remember to add the vanilla that is in the ingredients but not in the directions. The are fantastically simple(after the hazelnut part) and tasted like something you would find at an upscale bakery. My house smells devine.
So easy and tasty
01/01/2007 at 02:07pm
User: Anonymous User Rating:
I made these for a cookie party and they turned out great. Everyone thought that I must have spent a ton of time on a really complicated recipe because the results were so impressive but it was actually quite easy. My grocery store didn't have hazelnuts and I didn't have time to go somewhere else so I just used almonds and it turned out great.