1/2 cup frozen reduced-fat whipped topping, thawed
How to Make It
Preheat oven to 350°.
Place almond flour in a dry skillet over medium heat. Cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Cool.
Weigh or lightly spoon all-purpose flour into a dry measuring cup; level with a knife. Combine flours, sugar, baking powder, and salt in a medium bowl, stirring with a whisk; cut in butter with a pastry blender until mixture resembles coarse meal. Combine buttermilk, oil, and amaretto; add to flour mixture, stirring just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 to 7 times with floured hands. Divide dough into 2 equal pieces. Pat each piece into a 4-inch circle on a baking sheet coated with cooking spray. Cut each circle into 4 wedges, cutting into but not through dough. Bake at 350° for 27 minutes or until golden. Cut rounds into wedges.
Combine peaches, powdered sugar, and lime juice. Split each shortcake wedge in half horizontally. Place 1 wedge on each of 8 dessert plates; fill each with 1/4 cup peach mixture and 1 tablespoon whipped topping.
Very good though I did make a couple of changes simply because of ingredient availability. Didn't have almond flour so I used finely ground almond. And had nectarines on hand instead of peaches. We also had fresh strawberries, blueberries and raspberries so everyone was able to pick their favorite! Still turned out great though next time i'll use parchment paper on the pan instead of cooking spray. (Was a little more done on the bottom than we care for.) Can this recipe be doubled?
Didn't have the almond flour so just used all white flour. Made the dough in my food processor (easy) and had it with some mixed fruit today as peaches are not in season. Small portions but nice, crumbly texture on the cake that can easily be used with any fruit you have on hand. Amaretto is a nice touch. Baking time seemed right on for me. I did use some parchment coated with cooking spray on the pan. Will make again.
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