Red Raspberry Shortcakes (on Spicy Provençal biscuits)

Course Desserts

Ingredients in this Recipe

1 1/2 pint red raspberries (or 1 1/2 10 ounce bags frozen)
1 cup toasted, coarsely chopped hazelnuts
1 fresh vanilla bean
1 tablespoon Rumfords baking powder
1/2 teaspoon fine sea salt
1/4 cup Cointreau liqueur
1/4 cup rendered leaf lard (very cold)
2 1/2 teaspoons anise seeds, finely chopped or freshly ground
2 cups White Lily or other soft winter wheat flour (or use 1 cup cake flour with 1 cup all purpose unbleached flour)
2/3 cups + 1 tablespoon light cream
3/4 cups + 3 tablespoons superfine cane sugar

See Full Recipe at Food52