Haselnusstaler
The second recipe from my new German baking recipe book I tried was these hazelnut icebox cookies. They were very lightly spiced with cinnamon and clove like holiday cookies. I liked the taste but I would change the chocolate-dip part if I make them again. The recipe didn't specify how to prepare chocolate for dipping, so I borrowed a recipe for the chocolate cover from Amadeus cookies I made before. Something went wrong. The chocolate dip was not-well-spreadable, which became rough, unprofessional finish, and tasted super sweet.
