Yield: 18 Servings
|2 cups||All-purpose flour|
|2 teaspoons||Baking powder|
|½ cup||Hazelnuts; blanced, chopped|
|2 larges||Eggs; lightly beaten|
|½ cup||Whipping cream|
|1½ tablespoon||Frangelico liqueur|
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