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Hazelnut shortcakes with fresh raspberries Recipe


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     Hazelnut shortcakes with fresh raspberries

Category   Desserts - Breads
Sub Category   None

2 1/4 c flour
1/2 c sugar
3/4 c hazelnuts, toasted and chopped
2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c butter
1 c sour cream
1 egg, separated
1 T sugar
1 pint fresh raspberries
1/4 c powdered sugar
2 T orange juice
Whipped cream

Preheat oven to 400F. 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 course meal.
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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