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	<title>The Gourmet Senses Blog &#187; Hazelnut</title>
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		<title>A New Approach to a Tradition&#8230;</title>
		<link>http://gourmetsenses.net/blog/2009/07/26/hazelnut-scones/</link>
		<comments>http://gourmetsenses.net/blog/2009/07/26/hazelnut-scones/#comments</comments>
		<pubDate>Sun, 26 Jul 2009 17:15:32 +0000</pubDate>
		<dc:creator>cecilia</dc:creator>
				<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Hazelnut]]></category>
		<category><![CDATA[afternoon tea]]></category>
		<category><![CDATA[chocolate]]></category>
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		<category><![CDATA[hazelnut]]></category>
		<category><![CDATA[scones]]></category>

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I was wandering around a specialty food store the other day and noticed some hazelnut flour on the shelf. What can I do with it? I wonder.
The first thought that came to mind was the 60-year-old hazelnut &#8220;Supercrema&#8221;, later renamed by the Ferrero family to Nutella. The combination of hazelnut and chocolate makes my knees [...]]]></description>
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