Red Raspberry Shortcakes on Spicy Provençal biscuits

Ingredients

• 1 cup toasted, coarsely chopped hazelnuts
• 2 cups White Lily or other soft winter wheat flour (or use 1 cup cake flour with 1 cup all-purpose unbleached flour)
• 1 tablespoon Rumfords baking powder
• 1/2 teaspoon fine sea salt
• 3/4 cup 3 tablespoons superfine cane sugar
• 2 1/2 teaspoons anise seeds, finely chopped or freshly ground
• 1/4 cup rendered leaf lard (very cold)
• 2/3 cup 1 tablespoon light cream
• 1 fresh vanilla bean
• 1 1/2 pints red raspberries (or 1 1/2 10-ounce bags frozen)
• 1/4 cup Cointreau liqueur

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