Raspberry Shortcakes
"The light, delicate fragility of this shortcake sets it apart from the dense and more traditional shortbread that figures large in Scottish cookery," says chef Jeremy Lee. "It makes a mockery of the...
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Cooking tools:
- Hand mixer
- Food processor
- Microplane
- Cooling rack
- Baking sheet
- Parchment paper
- Plastic wrap
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 12 tbsp. butter, softened
- 2⁄3 cup superfine sugar
- Finely grated zest of one small orange (about 1 tsp.)
- 1 cup flour
- 3⁄4 cup whole unblanched almonds, ground
- 2⁄3 cup toasted white bread crumbs
- 1 1⁄2 cups heavy cream
- 4 cups raspberries
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