Raspberry Shortcakes

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.