Raspberry Shortcakes
INGREDIENTS
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SERVES 8
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"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 idea that Scottish cookery is heavy and stodgy." T
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12 tbsp. butter, softened
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2⁄3 cup superfine sugar
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Finely grated zest of one small orange
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(about 1 tsp.)
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1 cup flour
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3⁄4 cup whole unblanched almonds, ground
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2⁄3 cup toasted white bread crumbs
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1 1⁄2 cups heavy cream
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4 cups raspberries
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