ALMOND SHORTCAKES
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1 cup flour, 1 1/2 cups almond meal, 1 tablespoon baking powder and 1/2 teaspoon salt in a bowl. In a separate bowl, whisk 2/3 cup milk, 1 egg and 1/3 cup vegetable oil, then stir in the flour mixture. Drop scoops of the dough on a parchment paper-lined baking sheet, sprinkle with sugar and bake at 475 degrees F until golden, 10 to 12 minutes. Split the shortcakes and fill with whipped cream and blackberries.
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.
ALMOND-OAT STRAWBERRY SHORTCAKES
Make and share this Almond-Oat Strawberry Shortcakes recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Line a baking sheet with parchment paper or just use sipat.
- 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 teaspoons 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 tablespoons 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.
- Meanwhile, combine strawberries, 1 tablespoons 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 tablespoons sugar, and 1/2 teaspoons 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.
Nutrition Facts : Calories 452, Fat 30.1, SaturatedFat 16.8, Cholesterol 84.9, Sodium 384.9, Carbohydrate 41.9, Fiber 3.9, Sugar 16.3, Protein 5.9
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