Yield: 18 Servings
Measure | Ingredient |
---|---|
2 cups | All-purpose flour |
2 teaspoons | Baking powder |
¼ teaspoon | Salt |
⅓ cup | Butter |
½ cup | Hazelnuts; blanced, chopped |
2 larges | Eggs; lightly beaten |
½ cup | Whipping cream |
1½ tablespoon | Frangelico liqueur |
1 tablespoon | Sugar |
18 \N | Whole hazelnuts |
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 ¾-inch thickness on a lightly floured surface. Cut with a 2½-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 350øF 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@...> on Mar 1, 1998