Follow the instructions EXACTLY. That means letting the raw dough firm up in the fridge for the full HOUR the recipe calls for (not twenty minutes, like I did), and then letting the balls of dough rest for a full ten minutes in the fridge before baking, as the directions say.Make your balls of dough on the smaller side, as I think this will help them bake up more evenly. Make sure you don’t overcook them.
To peel the hazelnuts, I used the strategy of putting them in a single layer on a baking sheet and baking for about ten minutes at 350, until they looked toasty and I could smell them. Next you wrap them up into a dishtowel so they can steam for a minute or two (this helps the skins loosen), then you just rub them around for a minute in the dishtowel, and the friction allows the skins to peel off pretty easily.
These cookies are a little temperamental, so let me give you a few tips in case you decide to make them-this way you won’t have to throw out half the batch, like I did (sad).
Just follow the directions to a t, and you should be good to go. And believe me, they’re worth it-the crunch from the chopped hazelnuts and the flavor of the Nutella make this a really unique and delicious cookie.
photographs by me