Peachy Almond Shortcakes Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Deb Wise
Peachy Almond Shortcakes make a divine dessert when using ripe, locally gorwn peaches.
Ingredients
- 1/2 cup almond flour
- 4.5 ounces all-purpose flour (about 1 cup)
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup chilled butter
- 1/4 cup reduced-fat buttermilk
- 2 tablespoons canola oil
- 1 tablespoon amaretto
- Cooking spray
- 2 cups sliced peaches
- 1 tablespoon powdered sugar
- 1 teaspoon fresh lime juice
- 1/2 cup frozen reduced-fat whipped topping, thawed
Instructions
- Preheat oven to 350 °.
- Place almond flour in a dry skillet over medium heat. Cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Cool.
- Weigh or lightly spoon all-purpose flour into a dry measuring cup; level with a knife. Combine flours, sugar, baking powder, and salt in a medium bowl, stirring with a whisk; cut in butter with a pastry blender until mixture resembles coarse meal. Combine buttermilk, oil, and amaretto; 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 350 ° for 27 minutes 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 dessert plates; fill each with 1/4 cup peach mixture and 1 tablespoon whipped topping.
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