Pear cobbler with hazelnut biscuits
Pear cobbler with hazelnut biscuits
Rating: (1 rated)
Recipe Yield: Total time: 40 minutes, plus at least 1 hour chilling time | Serves 8
1 3/4 cups cake flour 3 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup skinned, roasted and coarsely chopped hazelnuts 1/2 cup (1 stick) cold butter, cut into pea-size bits 1/2 cup heavy cream 1/4 cup hazelnut liqueur 1 egg white mixed with 1 tablespoon hazelnut liqueur 3 tablespoons finely chopped hazelnuts 1 1/2 tablespoons coarse-grain or granulated sugar, for sprinkling

Step 1 Stir together the flour, sugar, baking powder, salt and coarsely chopped hazelnuts in a large bowl. Using a pastry blender, a mixer with the flat beater attachment or your fingertips, work in the butter until the mixture resembles coarse meal. Mix in the cream and hazelnut liqueur to form a soft dough.

Step 2 Knead for just 10 seconds, then lightly flour the dough and pat it out on a baking sheet in a 1-inch-thick layer. Cover with plastic wrap or wax paper and refrigerate for for 1 to 8 hours.

Step 3Heat the oven to 375 degrees, placing a rack in the middle position. Uncover the dough, and use a round cutter to cut out 2 1/4-inch biscuits. Pat the scraps together and re-cut to make a total of 8 biscuits. Arrange them at 2-inch intervals on a nonstick or parchment-lined baking sheet.

Step 4Brush a light coating of egg wash on the biscuits. Sprinkle 1 teaspoon of the finely chopped hazelnuts and one-half teaspoon sugar on each biscuit.

Step 5Bake for 20 minutes, or until slightly tanned and springy. Transfer the baking sheet to a rack to cool.

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