Peachy Almond Shortcakes

Peachy Almond Shortcakes Recipe
Photo: Johnny Miller; Styling: Sarah Smart
Peachy Almond Shortcakes make a divine dessert when using ripe, locally gorwn peaches.

Yield:

Serves 8
Total time: 50 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 50 Minutes

Nutritional Information

Calories 246
Fat 13.9 g
Satfat 4.8 g
Monofat 6 g
Polyfat 2.2 g
Protein 4 g
Carbohydrate 27.4 g
Fiber 1.7 g
Cholesterol 16 mg
Iron 1.2 mg
Sodium 97 mg
Calcium 78 mg

Ingredients

1/2 cup almond flour
4.5 ounces all-purpose flour (about 1 cup)
1/4 cup granulated sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup chilled butter
1/4 cup reduced-fat buttermilk
2 tablespoons canola oil
1 tablespoon amaretto
Cooking spray
2 cups sliced peaches
1 tablespoon powdered sugar
1 teaspoon fresh lime juice
1/2 cup frozen reduced-fat whipped topping, thawed

Preparation

1. Preheat oven to 350°.

2. Place almond flour in a dry skillet over medium heat. Cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Cool.

3. 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.

4. 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.

Deb Wise,

Cooking Light

August 2013
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