To make the dough,
sift the flour and salt into the bowl of a blender
or food processor, then add the hazelnuts and icing
Add the butter and process until the mixture
resembles fine breadcrumbs. Add the egg yolk and the
water. Process to a smooth dough. Wrap in Clingfilm
and chill for 1 hour.
Preheat the oven to
190°C/375°F/Gas mark 5. Grease a large shallow
baking tray. Roll out the dough on a lightly floured
surface to 3mm/1/8in thick.
Using a fluted round
pastry cutter, stamp out 1cm/1/2in rounds. Place
slightly apart on the baking tray. Prick with a fork
and chill for 15 minutes.
Bake the biscuits for 8 to
10 minutes until golden. Cool on a wire rack.
the topping, soak the raisins with the water mixed
with the rum. Dip the pear slices in the lemon
juice. Melt the butter and sugar in a large frying
Add the pear slices with the lemon zest and fry
over a medium heat until the pear slices are soft
and the butter and sugar are just starting to
Stir in the raisins, cook for 30 seconds
and remove from the heat. Using a slotted spoon,
remove the pears and raisins from the pan. Boil the
syrup until it is thickened and coats the back of a
spoon. Leave to cool.
Top each biscuit with a little
of the pear mixture and sprinkle with the chopped