Rating: 4 stars
3 Ratings
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  • 4 star values: 3
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Peachy Almond Shortcakes make a divine dessert when using ripe, locally gorwn peaches.

Deb Wise
Recipe by Cooking Light August 2013

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Credit: Johnny Miller; Styling: Sarah Smart

Recipe Summary test

hands-on:
25 mins
total:
50 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

246 calories; fat 13.9g; saturated fat 4.8g; mono fat 6g; poly fat 2.2g; protein 4g; carbohydrates 27.4g; fiber 1.7g; cholesterol 16mg; iron 1.2mg; sodium 97mg; calcium 78mg.
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