Preheat oven to 400°F. In bowl of food processor combine flour,
sugar, 1/2 c hazelnuts, baking powder, baking soda, and salt.
Pulse to combine. Add butter and pulse until mixture resembles
In medium bowl, combine sour cream and egg yolk. Beat with a
whisk until smooth. add sour cream mixture to flour mixture.
Process just until dough is moistened.
On lightly floured surface, knead dough 6-8 times. Roll dough into
a 12x6 inch rectangle. Cut dough into 12 rectangles, each 3x2
inches. Place on large baking sheet. In small bowl, beat egg white
with fork until frothy. Brush over tops of shortcakes, sprinkle with
1 T sugar, and bake 13-17 minutes or until light brown.
Meanwhile, place 1 c of the raspberries, powdered sugar, and
orange juice in a blender. Blend until smooth.
To assemble, split each shortcake in half crosswise. On
individual plates, place 1 T raspberry sauce. Place bottom halves
of shortcakes on each plate. Top with whipped cream, fresh
raspberries, and top halves of shortcake. Drizzle with remaining
sauce and raspberries and sprinkle with remaining hazelnuts.
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