Ingredients Jump to Instructions ↓

  1. Hazelnut Biscuits

  2. 1 3/4 cups 109g / 3.8oz Cake flour

  3. 3 tablespoons 45ml Granulated sugar

  4. 2 teaspoons 10ml Baking powder

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/2 cup 118ml Skinned, roasted and Coarsely-chopped hazelnuts

  7. 1/2 cup 99g / 3 1/2oz Cold butter - (1 stick) - cut pea size

  8. 1/2 cup 118ml Heavy cream

  9. 1/4 cup 59ml Hazelnut liqueur

  10. 1 Egg white - mixed with

  11. 1 tablespoon 15ml Hazelnut liqueur

  12. 3 tablespoons 45ml Finely-chopped hazelnuts

  13. 1 1/2 tablespoons 22ml Coarse-grain or granulated sugar - for sprinkling

  14. Pear Filling

  15. 3 tablespoons 45ml Unsalted butter

  16. 3/4 cup 120g / 4 1/5oz Light brown sugar - (lightly packed)

  17. 2 lbs 908g / 32oz Bartlett or Anjou pears - peeled, cored,

  18. And cut into eighths

  19. 1/2 cup 118ml Sweet Marsala wine

  20. 1/2 cup 118ml Whipping cream

Instructions Jump to Ingredients ↑

  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.

  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.

  3. Heat 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.

  4. Brush 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.

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

  6. Pear Filling: Melt the butter in a large skillet over high heat. Stir in the brown sugar. Add the pears and cook, stirring frequently, for 2 minutes.

  7. Carefully add the Marsala, standing away from the pan, as the mixture may start to flame. After 2 minutes, any flames should subside. Add the cream and cook for 3 more minutes to thicken.

  8. Top with the biscuits and serve immediately.

  9. This recipe yields 8 servings.

  10. Each serving: 649 calories ; 6 grams protein; 76 grams carbohydrates; 4 grams fiber; 34 grams fat; 17 grams saturated fat; 83 mg. cholesterol; 276 mg. sodium.


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