Toasted hazelnuts add a nice crunch and flavor to these rich, buttery hearts. The drizzle of dark and white chocolate gives the cookies an impressive look, but they couldn't be easier to make.—Monique Theoret, Wooster, Ohio
This is one of my most-asked-for recipes. It's sweet and buttery with plenty of crunch. You could use dark, milk or even white chocolate and substitute almonds for the hazelnuts if you wish.
The inspiration for this cute cookie came from my sister's description of a hazelnut cookie she tried in Italy. She declared my version to be a wonderful approximation. My family likes to help fill and trim them. —Cindy Beberman, Orland Park, Illinois
I love that I can use my favorite Northwest ingredients—fresh salmon, blueberries and hazelnuts—all in one recipe. The salmon and sour cream dressing are just as scrumptious in a sandwich. —Elda Clevenger, Dexter, Oregon
Created by our Test Kitchen, this rich chocolate mousse is a sweet way to begin your morning. With crunchy hazelnuts and a slight vanilla flavor, it’s wonderful with fresh fruit, cookies and a big cup of coffee on the side.
I enjoy trying new recipes and always have willing "taste testers" in my house. After sampling these sugar-dusted goodies, my family's response was unanimous—an enthusiastic thumbs-up! —Janel Andrews, Jerome, Idaho
Chocoholic friends and family will know you fussed when they taste Mary Lou Wayman’s mini chocolate cream puffs filled with creamy, chocolate-hazelnut flavor. “These tiny treats are as pretty as a picture,” notes the Salt Lake City, Utah baker, “and worth every mouthwatering bite.”—Mary Lou Wayman, Salt Lake City, Utah
I've prepared this special recipe for many an open house and potluck dinner. It came from an old roommate, who is now a grandmother. While in our early 20s, we never imagined we'd be sharing brownie recipes after all these years.