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Raspberry Hazelnut Shortcake

A twist on a classic with ground hazelnuts in the shortcake and raspberry puree added to a custard for the filling.

Photo of Raspberry Hazelnut Shortcake


4 oz. hazelnuts
5 oz. butter, softened
2-1/2 oz. icing sugar
2-1/2 oz. rice flour, sifted
5 oz. all-purpose flour, sifted
8 oz. DOLE® Chef-Ready Raspberry Puree
7 oz. Crème Fraiche
5 oz. fresh custard
1/8 teaspoon vanilla extract
fresh DOLE Raspberries, as needed


  1. Preheat oven to 350°F.  Toast hazelnuts on baking sheet for 5 minutes; allow to cool.  Grind hazelnuts in food processor; set aside.
  2. Cream butter and icing sugar in bowl or an electric mixer for 3 minutes or until light and fluffy.  Scrape down the sides of the bowl, gradually add sifted flours and ground hazelnuts.  Once dough forms a stiff ball, wrap in plastic wrap and refrigerate for 30 minutes.
  3. Roll out chilled dough to 1/4-inch thickness and cut out rounds using a 3-inch cutter.
  4. Bake shortcakes 12 to 15 minutes or until edges are lightly browned.  Remove from oven, cool on wire racks.
  5. Whisk Crème Fraiche in medium bowl with an electric mixer until stiff; add custard, puree and vanilla.  Whisk again until ingredients are thick.
  6. Assemble by placing one biscuit on a plate, followed by the filling, then fresh raspberries and finishing with another biscuit.  Sprinkle with additional icing sugar, if desired.
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