| 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
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