Hazelnut Shortcake

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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.



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