Photo: Johnny Miller; Styling: Sarah Smart
Hands-on Time
25 Mins
Total Time
50 Mins
Yield
Serves 8

Peachy Almond Shortcakes make a divine dessert when using ripe, locally gorwn peaches.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 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.

Step 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.

Ratings & Reviews