Red Raspberry Shortcakes (On Spicy Provençal Biscui

Name: Red Raspberry Shortcakes (On Spicy Provençal Biscuits)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup toasted, coarsely chopped hazelnuts; 2 cups White Lily or other soft winter wheat flour (or use 1 cup cake flour with 1 cup all-purpose unbleached flour); 1 tablespoon Rumfords baking powder; 1/2 teaspoon fine sea salt; 3/4 cup 3 tablespoons superfine cane sugar; 2 1/2 teaspoons anise seeds, finely chopped or freshly ground; 1/4 cup rendered leaf lard (very cold); 2/3 cup 1 tablespoon light cream; 1 fresh vanilla bean; 1 1/2 pints red raspberries (or 1 1/2 10-ounce bags frozen); 1/4 cup Cointreau liqueur

Servings: persons

1 cup toasted, coarsely chopped hazelnuts
2 cups White Lily or other soft winter wheat flour (or use 1 cup cake flour with 1 cup all-purpose unbleached flour)
1 tablespoon Rumfords baking powder
1/2 teaspoon fine sea salt
3/4 cup 3 tablespoons superfine cane sugar
2 1/2 teaspoons anise seeds, finely chopped or freshly ground
1/4 cup rendered leaf lard (very cold)
2/3 cup 1 tablespoon light cream
1 fresh vanilla bean
1 1/2 pints red raspberries (or 1 1/2 10-ounce bags frozen)
1/4 cup Cointreau liqueur

1
Preheat the oven to 350 degrees F. Toast the hazelnuts in a single layer on a baking sheet for 8 minutes. Turn out onto a terry towel and rub off the skins. Chop coarsely.
2
In a medium sized bowl, mix the flours, baking powder, salt and 3 tablespoons of sugar. Stir in the anise seeds. Mix the lard in with your [clean!] fingers until the mixture is the texture of coarse meal, with a few pea-sized pieces of lard remaining. Stir in the toasted hazelnuts.
3
Pour the 2/3 cup of light cream into a measuring cup (with a lip) and scrape the seeds from the vanilla bean into it. Make a well in the center of the flour mixture and add the vanilla cream. Quickly combine the ingredients (using your clean fingers or a wooden spoon) until the dough comes together. Don't forget to scrape down the sides of the bowl. It will take only 5 or 6 strokes.
4
Transfer the dough to a lightly floured surface and knead gently 2 or 3 times. Shape the dough into a large oval, about 1 inch thick. With a 3-inch biscuit cutter, cut out 4 circles. Gently re-knead the dough scraps to gather them together. Pat the dough to 1-inch thickness and cut out two more circles. Brush the shortcakes with the remaining 1 tablespoon of cream and put them on a baking sheet. Refrigerate for about 10 minutes.
5
Bake the shortcakes for 30 minutes, or until golden brown. Be sure they are baked completely. Underbaked biscuits have an unappetizing, gluey texture. Let them cool on the baking sheet for 10 minutes, then remove to a cooling rack.
6
Meanwhile, (save 6 raspberries to top your shortcake) use a fork to toss the remaining raspberries and sugar in a bowl. Toss with the Cointreau, and let macerate for at least 1 hour.
7
Using a fork, split each shortcake in half. There will be syrup that will gather in the bottom of the fruit bowl. Spoon about 1 tablespoon of this syrup onto each of six dessert plates. Place the bottom of one shortcake on each plate and cover with some of the fruit mixture. Top with the biscuit lid and drizzle more syrup over the top so that it runs down the sides. (Put some whipped cream on top, if you like, and) Top with a whole raspberry.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup toasted, coarsely chopped hazelnuts, 2 cups White Lily or other soft winter wheat flour (or use 1 cup cake flour with 1 cup all-purpose unbleached flour), 1 tablespoon Rumfords baking powder, 1/2 teaspoon fine sea salt, and more.

Yes, Red Raspberry Shortcakes (On Spicy Provençal Biscuits) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Raspberry Shortcakes (On Spicy Provençal Biscuits)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions