Beat the butter and sugar together until pale, then beat in the orange zest.
Mix in the flour, ground almonds, and toasted breadcrumbs to form a soft dough.
Roll the dough into a 5cm diameter cylinder using parchment paper and chill overnight.
Preheat the oven to 170°C.
Slice the dough into thin discs and place on a lined baking sheet.
Bake for 12 to 15 minutes until golden-brown and allow to cool until crisp.
Whip the double cream to soft peaks.
Stack three shortcakes per plate, layering with cream, raspberries, and a sprinkle of sugar.
Dust the final top layer with icing sugar before serving.