Peachy Almond Shortcakes Recipe

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Peachy Almond Shortcakes

Wallace Hale


this is a good one from Cooking Light Magazine

pinch tips: How to Fold Ingredients






25 Min


50 Min




1/2 c
almond flour
1 c
all-purpose flour
1/4 c
granulated sugar
1 tsp
baking powder
1/8 tsp
1/4 c
chilled butter
1/4 c
reduced fat buttermilk
2 Tbsp
canola oil
1 Tbsp
cooking spray
2 c
sliced peaches
1 Tbsp
powdered sugar
1 tsp
fresh lime juice
1/2 c
frozen whipped topping thawed

Directions Step-By-Step

preheat oven to 350f. placealmond flour in a dry skillet over med hi heat. cook for 4 min or until lightly browned, stirring occasionally. remove from pan cool. lightly spoon all-purpose flour level into a dry measuring cup. combine flours, sugars, baking powder, and salt into a med bowl, stirring with a whisk; cut in butter with a pastry blender until mixture resembles coarse meal. combine buttermilk, oil , ameretto; 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 350f for 27 min 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 desert plates; fill each with 1/4 cup peach mixture and one tablespoon whipped topping

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids