Shortcake made special with hazelnuts, whipped cream and raspberries.
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2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Land O Lakes® Butter
1/2 cup sugar
3/4 cup toasted hazelnuts, chopped
1 cup sour cream
1 large Land O Lakes® Egg separated
1 tablespoon large grain sugar
1 pint (2 cups) fresh raspberries
1/4 cup powdered sugar
2 tablespoons orange juice
Land O Lakes® Heavy Whipping Cream sweetened, whipped
Heat oven to 400°F.
Combine flour, baking powder, baking soda and salt in 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 bowl; beat with 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 13-17 minutes or until lightly browned. Cool on cooling rack.
Place 1 cup raspberries, powdered sugar and orange juice in 5-cup blender container. Cover; blend on high speed 1-2 minutes or until pureed. Strain sauce to remove seeds, if desired.
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.
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