Recipe for Hazelnut Shortcakes with Honeyed Pears | Almanac.com

Hazelnut Shortcakes with Honeyed Pears

Photo Credit
Becky Luigart-Stayner
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Shortcake is too good to be monopolized by strawberries. Here’s a fall version that combines fresh pears, hazelnut-flavored shortcakes, and coffee whipped cream—a harmony of flavors.

Find this recipe and many more delicious treats in The Old Farmer’s Almanac Everyday Baking cookbook.


2/3 cup whole hazelnuts
1/4 cup sugar, plus extra for sprinkling
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) cold, unsalted butter, cut into 1/4-inch pieces
1 large egg
1/2 cup milk
1/4 cup plain yogurt or sour cream

For biscuits: Preheat the oven to 350°F. Arrange the hazelnuts on a baking sheet and toast them on the center oven rack for 8 to 10 minutes, until they’re fragrant and the skins have blistered. Immediately transfer the nuts to a tea towel. Cover them with half of the towel, then rub briskly to remove the skins. (Don’t worry if a bit of skin remains.) Discard the skins and set the nuts aside to cool. Set the oven to 400°F. Lightly butter a large baking sheet or line it with parchment paper. Set aside. Put the nuts into a food processor with the ¼ cup of sugar. Pulse the nuts until they are finely ground. In a large bowl, combine the ground nut mixture, flour, baking powder, baking soda, and salt. Whisk well. Add the butter and cut it into the dry ingredients with a pastry blender until the mixture resembles coarse, uniform crumbs. Set aside.

In a separate bowl, whisk the egg until frothy. Whisk in the milk and yogurt. Reserve 2 tablespoons of this liquid for glaze. Make a well in the dry ingredients and add the larger portion of liquid. Stir with a wooden spoon until evenly mixed. Flour your hands and, using a large spoon, scoop a scant ½ cup of dough for each biscuit and gently shape it into a ball. Make seven or eight balls, placing them on the sheet, evenly spaced. Brush each with the reserved egg liquid and sprinkle each with sugar. Bake on the center oven rack for 20 to 22 minutes, until the biscuits are a rich golden color, turning the sheet about halfway through the baking. Transfer the biscuits to a rack to cool.

When you’re ready to serve, cut the biscuits in half. Cover each bottom half with some of the pears, add a big dollop of the coffee whipped cream, then crown with the top half.


4 large, ripe pears, peeled, cored, and thinly sliced
1-1/2 tablespoons mild honey
2 tablespoons fresh orange juice
1-1/2 teaspoons grated orange zest

For filling: Combine the sliced pears, honey, orange juice, and orange zest in a medium mixing bowl. Stir gently, then refrigerate.

Whipped Cream

3 tablespoons sugar
1 teaspoon instant coffee powder
1 cup heavy cream or whipping cream
1/4 teaspoon vanilla extract

For whipped cream: Rub the sugar and instant coffee powder together in a small bowl, to combine. Set aside. Using an electric mixer, beat the cream in a chilled, medium mixing bowl until it starts to thicken. Add the coffee-sugar and vanilla and continue to beat until the cream holds soft peaks. Refrigerate, if not using right away.

About The Author

Ken Haedrich

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. Read More from Ken Haedrich