ALMOND SHORTCAKE WITH TRIPLE-BERRY SAUCE
Here's a shortcake that's super easy. The batter is just spread and baked in a 13x9-inch pan. The fruit is drenched in a sweet sauce.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 17
Steps:
- In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Stir in water and food color. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; cool 10 minutes. Stir in berries. Cover and refrigerate until serving.
- Heat oven to 450°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In medium bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk, almond extract and eggs just until blended. Spread in pan. Sprinkle with 1 tablespoon sugar and the almonds.
- Bake shortcake 10 to 12 minutes or until light golden brown. Cool completely, about 1 hour. Serve with Triple-Berry Sauce.
Nutrition Facts : Calories 320, Carbohydrate 49 g, Cholesterol 55 mg, Fiber 4 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg
CHERRY-ALMOND CHOCOLATE SHORTCAKES
Provided by Food Network Kitchen
Time 3h45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the shortcakes: Line a rimmed baking sheet with parchment paper. Whisk the all-purpose flour, almond flour, cocoa powder, granulated sugar, baking powder and salt in a large bowl until combined. Work in the butter with your fingers until it is in pea-size pieces, then stir in the chopped chocolate. Whisk the heavy cream and egg in a small bowl, then add to the flour mixture and stir until combined. (The dough will be slightly sticky.)
- Scoop 6 balls of dough (about 1/3 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Freeze until firm, about 30 minutes.
- Preheat the oven to 375 degrees F. Lightly brush each ball of dough with melted butter and sprinkle with turbinado sugar. Bake until the edges are firm and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
- Meanwhile, make the filling: Toss the cherries with 1/3 cup granulated sugar, the cornstarch, almond extract and water in a medium saucepan; let sit 30 minutes. Cook over medium heat until the juices are bubbling and syrupy, 10 to 15 minutes. Transfer to a bowl and stir in the amaretto. Let cool to room temperature, at least 2 hours.
- Beat the heavy cream and the remaining 1/4 cup granulated sugar in a medium bowl with a mixer on medium-high speed until stiff peaks form. Whisk the mascarpone to loosen, then beat into the whipped cream until medium peaks form. Refrigerate until ready to use.
- Split each shortcake and fill with the whipped cream and cherries.
ALMOND SHORTCAKE WITH STRAWBERRY-RHUBARB SAUCE
A delightful fruit dessert made using Original Bisquick® mix - almond shortcakes served with strawberry-rhubarb sauce and a dollop of whipped cream! A sweet treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 425°F. Spray 9-inch round cake pan with cooking spray. In 2-quart saucepan, heat rhubarb, 1 cup sugar and 1 tablespoon water to boiling over medium-high heat. In small bowl, mix cornstarch and 2 tablespoons cold water; stir into rhubarb mixture. Reduce heat to low; simmer uncovered about 5 minutes, stirring occasionally, until rhubarb is tender. Cool sauce about 30 minutes. Stir in strawberries.
- In medium bowl, stir Bisquick mix, 3 tablespoons sugar, 1/2 cup milk and the butter until soft dough forms. Press in bottom of pan; brush with milk. Sprinkle with 1 teaspoon sugar and the almonds.
- Bake 15 to 20 minutes or until light golden brown. Remove from pan; cut into wedges. Split wedges horizontally. Fill and top shortcakes with sauce; top with whipped cream.
Nutrition Facts : Calories 370, Carbohydrate 64 g, Cholesterol 15 mg, Fat 2, Fiber 3 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 34 g, TransFat 1 1/2 g
ALMOND AND MIXED-BERRY SHORTCAKES
Categories Berry Dessert Bake Almond Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 19
Steps:
- Position rack just above center of oven and preheat to 375°F. Line rimmed baking sheet with parchment. Whisk egg white and 3 tablespoons sugar in small bowl to blend. Mix in almonds.
- Blend 1/2 cup sugar and almond paste in processor until fine meal forms. Add flour, baking powder, lemon peel, salt, and ginger; blend 5 seconds. Add butter and cut in, using on/off turns, until coarse meal forms; transfer to large bowl. Whisk egg yolk, buttermilk, and vanilla in small bowl. Gradually add buttermilk mixture to dry ingredients, tossing until moist clumps form. Using floured hands, gather dough together.
- Divide dough into 8 equal pieces; roll each into 2-inch ball. Place balls on prepared baking sheet, spacing 2 to 3 inches apart. Gently press top of each ball to flatten slightly. Divide almond topping (including egg white) among biscuits; spread to cover. Bake biscuits until golden brown and tester inserted into center comes out clean, about 26 minutes (biscuits will spread). Cool on sheet 5 minutes. Transfer to rack and cool. (Can be made 8 hours ahead. Cover; store at room temperature.)
- Combine berries, lemon juice, and remaining 2 tablespoons sugar in medium bowl. Stir in preserves. Let stand until juices form, at least 1 hour and up to 2 hours, stirring occasionally.
- Cut biscuits horizontally in half. Place bottoms on plates. Top with berry mixture, cream, and biscuit tops.
- *Available in specialty foods stores and in the baking products section of most supermarkets.
ALMOND-CORNMEAL STRAWBERRY SHORTCAKES
Cornmeal and finely ground almonds make delicious shortcakes, and when stuffed with berries and cream, they're even better. It's a delightful summer dessert that's perfect for a crowd.
Provided by Martha Stewart
Categories Cake Recipes
Time 1h35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour 6 jumbo muffin tins (each 1-cup capacity); set aside.
- In a food processor, blend 1/2 cup sliced almonds with sugar until finely ground. Add butter, eggs, vanilla, and salt; process until combined, scraping down sides of bowl as necessary (mixture may appear curdled at this point). Add flour and cornmeal; pulse just until moistened.
- Divide batter evenly among prepared muffin tins; sprinkle with remaining 1/4 cup sliced almonds. Bake until golden and a toothpick inserted in centers comes out clean, 20 to 25 minutes. Cool cakes 5 minutes in pan; remove from pan, and transfer to a rack to cool completely.
- Hull and quarter strawberries. In a medium bowl, combine with 1/3 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 6 hours, covered and refrigerated).
- In another medium bowl, using an electric mixer, whip cream with remaining 1 tablespoon sugar until soft peaks form.
- With a serrated knife, split cooled shortcakes horizontally. Place bottom halves on serving plates. Dividing evenly, layer with sweetened strawberries and whipped cream; cover with shortcake tops.
ALMOND-OAT STRAWBERRY SHORTCAKES
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Berry Dessert Bake Vegetarian Kid-Friendly Quick & Easy Strawberry Almond Oat Spring Summer Bon Appétit Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Pulse flour, oats, almonds, 1/3 cup sugar, baking powder, and salt in a food processor until finely ground. Add butter; pulse until only pea-size pieces remain. Add 1/2 cup cream and 1 teaspoon vanilla; pulse until large moist clumps form. Transfer to a work surface.
- Knead until dough comes together, about 4 turns. Pat into a 4x6" rectangle. Halve lengthwise, then crosswise into thirds. Arrange on prepared baking sheet. Brush with cream; sprinkle with 1/2 tablespoon sugar.
- Bake, rotating sheet halfway through cooking, until golden brown around edges and a tester inserted into center comes out clean, about 20 minutes. Set biscuits on a wire rack; let cool. DO AHEAD: Biscuits can be made 8 hours ahead. Store cooled biscuits airtight at room temperature.
- Meanwhile, combine strawberries, 1 tablespoon sugar, and Grand Marnier, if using, in a large bowl. Toss to coat. Let strawberries sit, tossing often, until juices release. Whisk 1/2 cup cream, 1/2 tablespoon sugar, and 1/2 teaspoon vanilla in a small bowl until peaks form.
- Cut warm or room-temperature biscuits in half; place bottom halves on plates. Divide whipped cream and strawberries over. Top with remaining biscuit halves.
More about "almond shortcakes recipes"
ALMOND FLOUR SHORTCAKES RECIPE | KING …
From kingarthurbaking.com
- Preheat your oven to 425°F., If you don't have a scale, measure the all-purpose flour by gently spooning it into a cup, then sweeping off any excess; do the same with the almond flour.
- Mix together the flours, salt, baking powder, and sugar., Using a mixer, pastry blender, or your fingers, work the butter in until the mixture is unevenly crumbly; some larger, cranberry-sized chunks of butter can remain., Combine the vanilla or almond extract with the cream.
- Add the liquid to the bowl all at once, mixing quickly and gently for about 20 seconds until you have a soft dough.
- If the dough doesn't come together, dribble in a bit more cream or milk until it's cohesive., Pat the dough into a rough rectangle about 3/4" thick.
PALEO STRAWBERRY SHORTCAKE [ALMOND FLOUR …
From glutenfreepalate.com
BLUEBERRY ALMOND SHORTCAKES | SWEET PEAS …
From sweetpeasandsaffron.com
KETO STRAWBERRY SHORTCAKE • LOW CARB WITH …
From jenniferbanz.com
ALMOND BERRY SHORTCAKE - CELEBRATING SWEETS
From celebratingsweets.com
ALMOND FLOUR SHORTCAKES | KING ARTHUR BAKING
From kingarthurbaking.com
ALMOND FLOUR STRAWBERRY SHORTCAKE CAKE …
From ambitiouskitchen.com
LOW CARB STRAWBERRY SHORTCAKE DESSERT …
From lowcarbmaven.com
EASY STRAWBERRY SHORTCAKE RECIPE (GF OPTION!) | FROM …
LAVENDER ALMOND OLIVE OIL CAKE RECIPE (WITH HOW-TO VIDEO)
From parade.com
KETO STRAWBERRY SHORTCAKE (IN 5 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
ALMOND SHORTBREAD COOKIES - A BAKING JOURNEY
From abakingjourney.com
PALEO ALMOND SHORTCAKES WITH ROASTED STRAWBERRIES & RHUBARB
From fromscratchfast.com
VEGAN GLUTEN-FREE STRAWBERRY SHORTCAKE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
STRAWBERRY SHORTCAKE WITH ALMOND FLOUR BISCUITS – IN THE KITCHEN
From strideinthekitchen.uhg.com
30 LOVELY SPRING CAKES FOR ANY OCCASION - INSANELY GOOD
From insanelygoodrecipes.com
NIGEL SLATER’S RECIPE FOR ALMOND AND LEMON SHORTCAKES
From theguardian.com
You'll also love