INGREDIENTS

INSTRUCTIONS

Mix the sugar, hazelnuts and flour together in a food processor. Add
the butter and process until the mixture resembles fine
breadcrumbs.Add the egg yolk and blend until the mixture forms a ball.
Roll out to about 3mm (1/2) thickness on a lightly floured surface.
Cut out 16 rounds using a 6cm (2 1/2) cutter. Place on non-stick
baking trays in a pre-heated oven 180C, 350F, gas mark 4, for 12-15
minutes until lightly coloured. Cool slightly before transferring to  a
cooling rack.  To make the coulis, pure half the raspberries and sieve
to remove the  pips. Stir in 45ml (3tbsp) of the icing sugar.  Whip the
cream and fold in the remaining icing sugar.  Sandwich two shortbread
rounds with cream and the remaining whole  raspberries. Top with more
cream and raspberries. Repeat to make 8  galettes. Serve dusted with
icing sugar, decorated with mint sprigs  and accompanied by the coulis.
Converted by MC_Buster.  NOTES : These impressive individual layered
desserts are actually very  simple to make and taste as delicious as
they look. For a special  occasion, add a little Southbrook Farms
Framboise to the coulis - it  can be found among the fortified wine -
and use a shaped cutter for  the biscuits. The galettes can be prepared
up to 2 hours before  serving.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 353
Calories From Fat: 193
Total Fat: 22.4g
Cholesterol: 60.5mg
Sodium: 448.4mg
Potassium: 366.9mg
Carbohydrates: 36.5g
Fiber: 8.5g
Sugar: 5.8g
Protein: 6.6g