Hey guys!! Today is my birthday!! WOO HOO!! This is actually something I made for my birthday party this weekend and it was gone in like 5 minutes! I hope you all try this recipe out!
Note: My friend Meghan wanted to be in the picture, sorry.
- 1 1/2 cups crispy hazelnuts
- 1 cup arrowroot
- 1/2 teaspoon sea salt
- 1/2 cup butter, softened
- 1/2 cup sugar, turbinado or rapadura
- 1 teaspoon vanilla extract
- 3 cups fresh berries, such as strawberries, blueberries, blackberries, or raspberries
- 2 cups whipped cream
Preheat oven to 300 degrees. At this point you can toast your hazelnuts in the preheating oven for about 10-15 minutes. (unless you dehydrate yours) Process hazelnuts in food processor to a fine meal. Add arrowroot, butter, salt, sugar, and vanilla, and process until blended. Butter and flour a pie pan and press dough into the pan into make an even layer. Bake at 300 degrees for about 1/2 hour. Let cool. To serve, cut shortcake into wedges and top with fresh berries and whipped cream.
Note: I left mine in for close to 45 minutes. It will not harden. I waited until it looked toasted.