tag:blogger.com,1999:blog-7246882765616684821.post5660974323420629509..comments2023-10-10T06:06:18.491-04:00Comments on Michelle K. Martin: Hazelnut Dark Chocolate CookiesAnonymoushttp://www.blogger.com/profile/12794419590963062387noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7246882765616684821.post-45047117888602273442012-10-10T10:24:53.430-04:002012-10-10T10:24:53.430-04:00Hi Gayle! Thanks for the kind words :) I used wh...Hi Gayle! Thanks for the kind words :) I used whole wheat pastry flour since it was the flour I had on hand. I find it works well in baked goods where you are a looking for a nuttier taste. It's by nature a little crumblier than regular flour so it actually worked great in these cookies since the hazelnut meal was also a little crumbly, making for a great textured cookie! In general, it seems that you can swap it out in most things (except breads) if you don't mind the flavor.Anonymoushttps://www.blogger.com/profile/12794419590963062387noreply@blogger.comtag:blogger.com,1999:blog-7246882765616684821.post-4739601592284089292012-10-09T00:09:29.611-04:002012-10-09T00:09:29.611-04:00Found your blog through Eat Boutique! These cookie...Found your blog through Eat Boutique! These cookies look amazing (I made similar ones with almond butter, so my guess is that even if you accidentally let the food processor turn your hazelnuts into butter, they'll still work). Any reason why you chose to use WW pastry flour? Would regular AP flour work? Or regular pastry flour? Thanks! <br />- GayleAnonymousnoreply@blogger.com