The Project: Pear cobbler with hazelnut biscuits

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Each Friday we post a recipe from the L.A. Times Test Kitchen that’s perfect for weekend cooking, when you have more time on your hands.

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.

--Rene Lynch
Twitter.com/renelynch

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)