The Project: Pear cobbler with hazelnut biscuits
This week, it's Pear cobbler with hazelnut biscuits.
It takes a time commitment, but much of that is hands-off: The dough needs to chill at least one hour or up to eight hours.
This makes for a nice recipe for a dinner with guests: You can make the filling and the biscuit dough in advance, and then just bake the biscuits at the end.
That's right, freshly baked hazelnut biscuits for your guests.
Want more? Check out these recipes that we also chose for The Project.
Even more? Browse hundreds of L.A. Times Test Kitchen recipes at www.latimes.com/recipes
(Bryan Chan / Los Angeles Times)