Raspberry And Hazelnut Shortbreads

Raspberry And Hazelnut Shortbreads. Great for Valentine’s Day. Hello friends. So how are you today? Are you looking for Valentine’s Day dessert? If so, do you fancy making any of these adorable Raspberry And Hazelnut Shortbreads?

Raspberry And Hazelnut Shortbreads:

Raspberry And Hazelnut Shortbreads. Indulge in the delightful combination of sweetness and crunch with these Raspberry and Hazelnut Shortbreads, a perfect treat for celebrating love on Valentine’s Day.

Each buttery shortbread cookie is infused with the rich flavours of toasted hazelnuts, providing a nutty undertone that complements the vibrant burst of raspberry goodness.

The melt-in-your-mouth texture of these yummy shortbreads is sure to captivate your taste buds and leave you craving more.

With their charming heart-shaped design, these cookies not only satisfy your sweet tooth but also make for a thoughtful and romantic gift.

The shortbread can be made in advance and then served on the night. Generously filled with vanilla flavoured whipped cream and fresh raspberries these make a dainty dessert.

The biscuits are also great served with yogurt, ice cream or melted chocolate.

Raspberry And Hazelnut Shortbreads:

Share the love with these irresistible Raspberry and Hazelnut Shortbreads, creating sweet moments that will linger long after the last bite.

Makes 6 servings

Preparation time: 30 minutes | Cooking time: 15 minutes

Ingredients:

For The Shortbread:

• 100 g (4 oz) hazelnuts
• 175 g (6 oz) plain flour
• 50 g (2 oz) caster sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
•  150 g (5 oz) butter, diced

For The Filling:

• 200 ml (7 fl oz) double cream
• 2 tablespoons icing sugar, plus little extra to decorate
•  ½ teaspoon vanilla essence
• 300 g (11 oz) raspberries

Method:

1. Toast the hazelnuts under the grill until lightly browned, roughly chop 25 g (1 oz) of the nuts and reserve for the top. 
2. Finely chop the remainder then leave to cool.
3. Put the flour into a bowl, add the sugar, vanilla, cinnamon and butter and rub the butter in with fingertips until it resembles fine crumbs.
4. Stir in the finely chopped hazelnuts then squeeze the crumbs together with fingertips until they form a ball. Knead lightly then roll out on a lightly floured surface and cut twelve, 7.5 cm (3 inch) hearts with a biscuit cutter, re-rolling and trimming as needed.
5. Put shortbread hearts on to ungreased baking sheets and cook at 160°C / 325°F / Gas mark 3 for about 15 minutes until pale golden. 
6. Leave to cool on the baking sheets.
7. When you’re almost ready to serve, whip the cream, icing sugar and vanilla until it forms soft swirls.
8. Crumble in half the raspberries then spoon the cream over 6 biscuits, keeping a little back for the tops. Press a biscuit on the top of each then decorate with the remaining cream, the whole raspberries and a sprinkling of the roughly chopped nuts. 
9. Transfer to serving plates and dust with a little sifted icing sugar.

There will be loads of Spring berries from Spain around for Valentine’s. Raspberry And Hazelnut Shortbreads: Valentine’s Day Special. Guest Post Credits-  Seasonal Berries.

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Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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