Almond and Mixed Berry Shortcakes
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| photo by Priscilla Martel |
What a pretty presentation this shortcake is! I'm so glad I can share with you guys. It has my favorite fruit mixed with almonds and topped with powdered sugar! Oh I can feel the calories coming on just looking at this! haa haaaa! The recipe calls for "Love'n Bake Almond Paste" which happens to be gluten-free! You can buy this in The Baker's Shoppe for just $8.95! I looked this product upm because I was curious and from their website, I gathered this info:
"Create family memories while baking macaroons, almond horns, stolen, strudel, pignoli cookies, buttery tea cakes and all of your heirloom recipes with our all-natural Almond Paste. Our Almond Paste is made from select, blanched almonds which are ground then cooked with sugar to make a creamy paste used as an ingredient in cakes, tarts and pastries.
Visit our recipe pages to find simple yet delectable recipes for Almond Tea Cake, Almond Horns, Rustic Macaroons and more classic and contemporary cakes, cookies and pastries.
All Natural - Net Weight 10 oz.
Love'n Bake Almond Paste is gluten-free." Info from lovenbake.com.
Ingredients:
1/2 cup granulated sugar
1/2 cup (5 ounces) Love'n Bake Almond Paste, cut into small pieces
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon lemon rind
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, chilled and cut into 1/2-inch pieces
1 whole egg
2/3 cup buttermilk
1 teaspoon vanilla
2 pints each fresh raspberries and blueberries
2 cups heavy cream, whipped
Confectioner's sugar for garnish
Preheat the oven to 375 degrees F. Blend the sugar and Love'n Bake ™ Almond Paste in the bowl of a food processor fitted with a metal blade until finely ground. Add the flour, baking powder, lemon rind and salt. Process a few seconds to mix. Add the butter, pulsing until it is cut into a fine meal, about 10 to 13 pulses.
Transfer the flour mixture to a large bowl. In a separate bowl, whisk together the egg, buttermilk and vanilla. Add the buttermilk mixture to the dry ingredients tossing with a fork until it gathers into moist clumps. Scoop the dough into even balls measuring about 2 inches in diameter using a 1/4-cup measure. Place them on a parchment-lined baking sheet spaced 2 inches apart to allow room for the biscuits to spread while baking. Flatten the dough slightly with your fingertips.
Bake the biscuits until golden brown, about 25 to 28 minutes. Allow the biscuits to cool on a rack. (If not serving the biscuits the day they are made, freeze them then thaw and reheat them before using.)
To serve, split each biscuit in half. Combine the berries in a bowl. Spoon some mixed berries onto the bottom of each biscuit. Top with few generous tablespoons of whipped cream and more berries. Sift confectioner's sugar over the tops of the biscuits before serving.
1/2 cup (5 ounces) Love'n Bake Almond Paste, cut into small pieces
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon lemon rind
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, chilled and cut into 1/2-inch pieces
1 whole egg
2/3 cup buttermilk
1 teaspoon vanilla
2 pints each fresh raspberries and blueberries
2 cups heavy cream, whipped
Confectioner's sugar for garnish
Preheat the oven to 375 degrees F. Blend the sugar and Love'n Bake ™ Almond Paste in the bowl of a food processor fitted with a metal blade until finely ground. Add the flour, baking powder, lemon rind and salt. Process a few seconds to mix. Add the butter, pulsing until it is cut into a fine meal, about 10 to 13 pulses.
Transfer the flour mixture to a large bowl. In a separate bowl, whisk together the egg, buttermilk and vanilla. Add the buttermilk mixture to the dry ingredients tossing with a fork until it gathers into moist clumps. Scoop the dough into even balls measuring about 2 inches in diameter using a 1/4-cup measure. Place them on a parchment-lined baking sheet spaced 2 inches apart to allow room for the biscuits to spread while baking. Flatten the dough slightly with your fingertips.
Bake the biscuits until golden brown, about 25 to 28 minutes. Allow the biscuits to cool on a rack. (If not serving the biscuits the day they are made, freeze them then thaw and reheat them before using.)
To serve, split each biscuit in half. Combine the berries in a bowl. Spoon some mixed berries onto the bottom of each biscuit. Top with few generous tablespoons of whipped cream and more berries. Sift confectioner's sugar over the tops of the biscuits before serving.
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