My mom recommended I check out her baking book collection, particularly Gina DePalma's Dolce Italiano: Desserts from the Babbo Kitchen. From its opening, Batali hand-picked her to be the pastry chef. So, yes, that Babbo.
The hazelnut recipes had a great selection of biscottis, chocolate hazelnut cookies, and a plain hazelnut cookie. I wanted the hazelnuts to shine, so I chose the Hazelnut Cookie recipe (this is a blog that writes up DePalma's recipe).
I made two batches. One is as the recipe dictates, with just a gentle coating of confectioners' sugar. I also left the hazelnut skins on. I love the homemade, speckled look; and the skins really don't give off any bitterness to distract from the nut's flavor. These cookies turned out really great - chewy, crispy, and intense sweet hazelnut.
The second batch was coated with more confectioners' sugar, flattened, and twice baked - Hazelnut Biscotti Cookies. They are perfect dipped in my daily cup of Americano.
I'm inspired to tweak this recipe into my own now. Maybe lessen the sugar and bake it a little less for more chewiness. I'm also curious to try it flour-less and/or egg yolk-less. I'll keep you posted when I try out these new batches..
If you can't see the slide show, check out my Flickr album: Hazelnut Cookies