Almond variation on the classic with refreshing cream topping.
Almond Shortcakes with Fresh Fruit and Lemon Cream
Tarts, Pastries And Puddings
3/4 cups Mandelin Dry Roasted Natural Almond Flour
1-3/4 cups all-purpose flour
1 teaspoon salt
1/2 cup and 2 tablespoons sugar (divided)
1-1/2 tablespoons baking powder
1-1/2 sticks (12 tablespoons) unsalted butter, cold and cubed
1-1/4 cups heavy cream (divided)
6 egg yolks, large
2 eggs, large
3/4 cups sugar (divided)
1/2 cups lemon juice
1-1/3 cups cups heavy cream
1 pound, 2 ounces sliced strawberries or other fresh fruit
1/2 cup Mandelin Natural Sliced Almonds, toasted
To make almond shortcakes, in a mixer bowl fitted with paddle attachment, combine almond flour, all-purpose flour, salt, 1/2 cup of the sugar and baking powder. Add butter; mix on low speed until butter is the size of small peas. Slowly add 1 cup of the cream, mixing until dough just comes together.
On a lightly floured board, roll half of the dough to 3/4-inch thickness. Using a 3-inch cutter, cut 6 shortcakes. Repeat with remaining dough.
Brush tops with remaining 1/4 cup cream; sprinkle with remaining 2 tablespoons sugar.
Bake in 350ºF oven for 25 to 30 minutes or until golden brown.
To make lemon cream, in a large stainless steel bowl, whisk together egg yolks, eggs and 1/2 cup of the sugar. Stir in lemon juice.
Place bowl over a pot of simmering water; stir constantly with rubber spatula until mixture begins to thicken.
Switching to a wire whisk, cook 5 minutes or until thickened. Strain through fine strainer into non-reactive container; cover surface directly with plastic wrap. Chill completely.
In mixer bowl fitted with whip attachment, beat cream and remaining sugar to soft peaks. Fold in chilled lemon curd. Cover and chill until service.
For each serving, toss fruit over warm shortcake and spoon on lemon cream. Garnish with toasted almonds.
Variation of Chef Emily Luchetti recipe for Almond Board of California