Raspberry Shortcakes
"Recipe source: Saveur (June 2006) Prep time includes refrigeration time of 8 hours"
Ingredients
Nutritional
- Serving Size: 1 (168.2 g)
- Calories 532
- Total Fat - 37.3 g
- Saturated Fat - 18.9 g
- Cholesterol - 87.6 mg
- Sodium - 374.1 mg
- Total Carbohydrate - 41.7 g
- Dietary Fiber - 5.9 g
- Sugars - 20.5 g
- Protein - 11.2 g
- Calcium - 219.7 mg
- Iron - 1.3 mg
- Vitamin C - 16.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large bowl of an electric mixer put the butter and 1/3 cup of the sugar and beat until butter is pale (beat for 1 1/2 minutes). Add orange zest and beat again for 15 seconds or so. Add flour, almonds, and bread crumbs and beat again until a soft dough forms (another minute).
Step 2
Transfer dough to a piece of plastic wrap; wrap and roll up, twisting both ends tightly to form a 3" wide long. Refrigerate dough for at least 8 hours or overnight.
Step 3
Preheat oven to 300 degrees F.
Step 4
Line 2 baking sheets with parchment paper; set aside.
Step 5
Unroll dough, discarding plastic wrap; cut log crosswise into sixteen 1/4" thick slices. Arrange slices on baking sheets in a single layer, leaving them spaced at least 1" apart. Bake until golden and slightly puffed - 20 minutes. Transfer shortcakes to a wire rack and let cool.
Step 6
To assemble: beat heavy cream in a large bowl to soft peaks. Put a dollop of whipped cream in the center of a small plate and top with a shortcake. Dollop a spoonful of whipped cream on top of the shortcake; add 1/2 cup raspberries and another dollop of whipped cream; sprinkle with additional sugar and put another shortcake on top. Repeat with remaining ingredients (whipped cream, shortcakes, raspberries and sugar).
Step 7
Serve immediately.
Tips
No special items needed.