I discovered Nutella when I was living in France as an exchange student and subsequently proceeded to overdose on the chocolate-hazelnut spread. Until recently my aversion of the hazelnut had reached a point where I couldn't even stand their smell anymore. So you can understand my misgivings when this week's Tuesdays With Dorie recipe was Hazelnut Biscotti.
Admittedly I was predisposed to dislike the recipe from the outset, but was pleasantly surprised to find that I was premature in my assessment. The biscotti were crispy and crunchy with a hazelnut aroma that wasn't too overpowering. They're perfect plain with a cup of coffee but if you really want to gild the lily try dipping them in melted chocolate.
Head on over to Baking and Boys or Homemade and Wholesome for the recipe. One thing I found helpful - skip the part in the recipe where it says to remove the hazelnut skins by boiling the nuts in baking soda water. This caused a huge mess for me. Instead, toast the nuts in a 350F oven for about 15-20 minutes. Let them cool and then rub the hazelnuts in a clean kitchen towel; the skins should come off pretty easily after that.