GLUTEN-FREE COCONUT-ALMOND STRAWBERRY SHORTCAKES
You can make a healthier version of the standard shortcake, and with this recipe you'd never suspect it wasn't the classic! Protein-packed almond flour adds a moist, buttery texture while coconut flour contributes a wonderful layer of flavor along with a boost of fiber. In place of the usual heavy cream or milk, we've swapped in Greek yogurt, which adds a nice buttermilk-like tang.
Provided by Silvana Nardone
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Place the strawberries in a medium bowl and sprinkle with the lemon juice and 1 tablespoon sugar; gently toss and let sit for about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees F. In a food processor, combine the gluten-free flour blend, almond flour, coconut flour, baking powder, salt, baking soda and remaining 2 tablespoons of coconut sugar. Add the butter and pulse until coarse crumbs form. Add the yogurt and vanilla; pulse to combine.
- On a piece of parchment paper dusted with flour blend, pat out the dough until about 3/4-inch thick; cut into 6 equal rounds. Brush the tops with water and sprinkle with shredded coconut. Transfer to a parchment-lined baking sheet and bake until golden, about 12 minutes; let cool on the baking sheet. To serve, split the biscuits in half; fill with the strawberries and their juices and whipped coconut cream.
- In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
Nutrition Facts : Calories 278 calorie, Fat 18 grams, SaturatedFat 10 grams, Cholesterol 31 milligrams, Sodium 20 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 6 grams
ALMOND SHORTBREAD I
Melt-in-your-mouth shortbread.
Provided by Robin J.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h40m
Yield 18
Number Of Ingredients 5
Steps:
- In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
- Preheat oven to 300 degrees F (150 degrees C).
- On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
- Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 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-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
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.
ORANGE-ALMOND SHORTCAKES WITH CRANBERRY PARFAIT
Provided by Selma Brown Morrow
Categories Cake Fruit Juice Egg Dessert Bake Hanukkah Kid-Friendly Cranberry Orange Almond Winter Kosher Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Small Plates
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For parfait:
- Bring cranberries and cranberry concentrate to simmer in medium saucepan. Cover; cook over medium-low heat until berries are very tender, about 12 minutes. Cool; puree in blender until smooth. DO AHEAD: Can be made 1 week ahead. Cover and chill.
- Combine egg yolks, sugar, orange juice, corn syrup, and vodka in large metal bowl. Place over saucepan of boiling water. Using electric mixer, beat until thick and billowy and instant-read thermometer registers 140°F for 3 minutes, about 7 minutes total. Remove bowl from over water. Beat mixture 2 minutes. Add 1 cup cranberry puree; beat until mixture is cool, about 5 minutes. Cover; freeze until firm, about 4 hours. DO AHEAD: Can be made 3 days ahead; keep frozen. Chill remaining puree.
- For biscuits:
- Set rack in top third of oven and preheat to 400°F. Line baking sheet with parchment. Whisk egg white and 1/4 cup sugar in small bowl. Add almonds;toss to coat.
- Grind 1/2 cup sugar and almond paste in processor to fine meal. Add flour and next 4 ingredients; blend 5 seconds. Add shortening; blend until coarse meal forms. Transfer to large bowl. Whisk egg yolk and orange juice in small bowl; add to dry ingredients, tossing until clumps form. Gather dough into 10-inch-long log. Cut crosswise into 10 pieces. Shape each into 2 1/4-inch round, about 1 inch thick. Place on sheet. Spoon almonds over biscuits (some egg white will be left over).
- Bake biscuits until golden and tester inserted into centers comes out clean, 25 minutes. Transfer to rack; cool.
- Swirl 1 cup remaining cranberry puree into cream topping (in about 5 turns; do not overmix) for ribboned look. Halve biscuits horizontally. Let cranberry parfait soften slightly at room temperature 10 minutes before assembling shortcakes. Mound parfait onto biscuit bottoms; cover with tops. Mound cream-cranberry mixture alongside.
- *Almond paste is available in the baking aisle of supermarkets and specialty foods stores.
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.
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EASY STRAWBERRY SHORTCAKE RECIPE (GF OPTION!) | FROM …
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5/5 (4)Category DessertCuisine AmericanTotal Time 40 mins
- In a large bowl, whisk together the all-purpose flour, almond flour, baking powder and salt. Using the large holes of a cheese grater, grate the butter over the top of the dry mixture (alternatively, use a box grater to grate the butter onto a piece of wax or parchment paper, then sprinkle the butter over the flour). Place the bowl in the freezer for 10 minutes to chill.
- In a small bowl, wish one of the eggs with 1 teaspoon of water. Set aside (this will be the egg wash for later).
- In a separate bowl, whisk the remaining egg with the sugar, milk and almond extract until smooth.
ALMOND FLOUR SHORTCAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (7)Calories 290 per servingTotal Time 40 mins
- 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.
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