Red Raspberry Shortcakes on Spicy Provençal biscuits
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
Instructions
Red Raspberry Shortcakes (on Spicy Provençal biscuits) serves 6 original recipe by Food52.
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