| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Bread | 18 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/3 | c | Butter |
| 1/2 | c | Hazelnuts; blanced, chopped |
| 2 | lg | Eggs; lightly beaten |
| 1/2 | c | Whipping cream |
| 1 1/2 | tb | Frangelico liqueur |
| 1 | tb | Sugar |
| 18 | Whole hazelnuts |
INSTRUCTIONS
Combine first 4 ingredients in a large bowl; cut in butter with a pastry blender until mixture is crumbly. Stir in hazelnuts; make a well in center of mixture, and set aside. Combine eggs, whipping cream, and liqueur; add to dry ingredients, stirring just until moistened. Roll dough to 3/4-inch thickness on a lightly floured surface. Cut with a 2 1/2-inch daisy-shaped cutter, and place on baking sheets. Sprinkle tops evenly with 1 tablespoon sugar, and place a hazelnut in each center. Bake at 350°F for 15 minutes. Serve with Lemon Honey, Hazelnut Whipped Cream,. butter. and strawberry jam. Recipe by: Country Living Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Mar 1, 1998
A Message from our Provider:
“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”