Almond Shortcake Biscuits
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-7 oz box Odense Almond Paste
- 1 stick (4 oz) chilled unsalted butter
- 1/3 cup and 2 tablespoons heavy cream
Recipe by Abigail Connolly
these almond biscuits are perfect for any fruit. They make great strawberry shortcake, but you can try them with peaches, black or red raspberries, blueberries …
Time
20 minutes to assemble
15-17 minutes to bake
Total Time: 35-37 minutes
15-17 minutes to bake
Total Time: 35-37 minutes
Yield
10 servings
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-7 oz box Odense Almond Paste
- 1 stick (4 oz) chilled unsalted butter
- 1/3 cup and 2 tablespoons heavy cream
Directions
- Preheat oven to 400°F. Grease baking sheet, or line with parchment paper.
- Add flour, baking powder, and salt to a bowl. Whisk to combine.
- Cut Almond Paste and butter into thin slices and add to bowl. Cut with pastry blender or two knives until texture of small crumbs.
- Add heavy cream to almond mixture and mix with fork until dough starts to come together. Turn out onto a lightly floured work surface. Knead for one minute and roll out to 1/2" thickness.
- Using a 3" round cookie cutter or glass, cut biscuits and place on baking sheet. Gather leftover dough and repeat.
- Bake for 15-17 minutes or until tops are golden brown. Cool on wire rack. Serve with favorite fruits.
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