peachy almond shortcakes
(2 ratings)
No Image
this is a good one from Cooking Light Magazine
(2 ratings)
yield
8 serving(s)
prep time
25 Min
cook time
50 Min
method
Bake
Ingredients For peachy almond shortcakes
-
1/2 calmond flour
-
1 call-purpose flour
-
1/4 cgranulated sugar
-
1 tspbaking powder
-
1/8 tspsalt
-
1/4 cchilled butter
-
1/4 creduced fat buttermilk
-
2 Tbspcanola oil
-
1 Tbspamaretto
-
cooking spray
-
2 csliced peaches
-
1 Tbsppowdered sugar
-
1 tspfresh lime juice
-
1/2 cfrozen whipped topping thawed
How To Make peachy almond shortcakes
-
1preheat 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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT