Hazelnut Shortcakes with Mocha Mascarpone
Ingredients
- ½ cup hazelnuts
- ¼ cup sugar
- 2 cups flour
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 6 Tbsp. cold, unsalted butter, cut into ½” pieces
- 1 large egg
- ½ cup 2% milk
- 10 oz. cup Il Villaggio® Mascarpone Cheese, divided (1 1⁄4 cup)
- 3 Tbsp. Coffee-flavored liqueur (we use Kahlúa®)
- 1 Tbsp. instant coffee
- ⅓ cup powdered sugar
- 8 scoops vanilla gelato (about a pint)
- chocolate sauce for drizzling
At a glance
Recipe type: Desserts & Sweets
Serves: 8
Cook time:
Total time:
Instructions
- Preheat oven to 350°F. Spread hazelnuts onto a baking sheet. Toast for 12 minutes or until browned. Cool slightly, and rub skins off of nuts with a dishtowel. Set aside to cool completely.
- Increase oven temperature to 425°F. In a food processor, combine nuts and sugar until fine. Add flour, baking powder, baking soda and salt, and process until combined. Add butter and pulse until butter is peasize.
- Set aside.
- In a medium bowl, beat egg, then mix in milk and ¼ cup mascarpone cheese until combined. Combine egg mixture and dry mixture just until dough forms.
- Lightly coat a sheet pan with nonstick spray. Using floured hands or an icecream scoop, gently mold dough into 8 shortcakes. Bake for 20 minutes or until golden brown. Cool 5 minutes.
- Meanwhile, in a small saucepan, bring liqueur and coffee to a boil. Remove from heat, and add remaining mascarpone cheese and powdered sugar. Stir until thoroughly combined.
To serve, slice shortcakes and place a scoop of gelato in the center. Top with shortcake, mocha mascarpone and chocolate sauce. Makes 8 shortcakes and 9 oz. mocha mascarpone.
