Hazelnut Shortcake With Raspberries

Hazelnut Shortcake With Raspberries

Shortcake made special with hazelnuts, whipped cream and raspberries.

30 min.prep time 60 min.total time
12 servings
0 Ratings

Ingredients

Shortcake

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
3/4 cup toasted hazelnuts, chopped
1 cup sour cream
1 tablespoon large grain sugar

Raspberry Sauce

1 pint (2 cups) fresh raspberries
1/ 4 cup powdered sugar
2 tablespoons orange juice

Topping

Sweetened whipped cream

Directions

Heat oven to 400°F. Combine flour, baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 1/2 cup sugar and 1/2 cup hazelnuts.

Combine sour cream and egg yolk in medium bowl; beat with wire whisk until smooth. Stir sour cream mixture into flour mixture.

Knead dough 6 to 8 times on lightly floured surface. Roll dough into 12x6-inch rectangle. Cut dough into 12 (3x2-inch) rectangles. Place onto large ungreased baking sheet.

Beat egg white with fork in small bowl until frothy; brush over tops of shortcakes. Sprinkle with 1 tablespoon large grain sugar. Bake for 13 to 17 minutes or until lightly browned. Cool on wire cooling rack.

Meanwhile, place 1 cup raspberries, powdered sugar and orange juice in 5-cup blender container. Cover; blend on high speed until pureed (1 to 2 minutes). Strain sauce to remove seeds, if desired.

To serve, split each shortcake. Place 1 tablespoon raspberry sauce on individual serving plates. Place bottom halves of shortcake on raspberry sauce. Top with whipped cream, fresh raspberries and top halves of shortcake. Drizzle with remaining sauce and raspberries. Sprinkle with remaining hazelnuts.

Nutrition Facts (1 serving)

Calories: 300

Fat: 17g

Cholesterol: 50mg

Sodium: 260mg

Carbohydrates: 35g

Dietary Fiber: 3g

Protein: 5g

Recipe #7448©1995Land O'Lakes, Inc.

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