Almond Peach Shortcake

Prep Time:15 min
Cook Time:15 min
Yeild:8 servings

INGREDIENTS:

  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup slivered almonds, toasted*, chopped and divided
  • 2 cups White Lily® Self-Rising Flour
  • 1/4 cup sugar
  • 1/3 cup heavy cream
  • 1 large egg
  • 1/4 cup butter, melted
  • 1/2 teaspoon almond extract
  • 4 cups peaches, peeled, sliced and sweetened to taste
  • 1 cup heavy cream, whipped with 1 tablespoon sugar

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 425º F. Coat baking sheet with no-stick cooking spray.

  2. 2.
    RESERVE 2 tablespoons almonds. Combine flour, sugar and remaining almonds in large bowl. Whisk 1/3 cup cream, egg, butter and almond extract in small bowl. Stir into flour mixture to make dough. Spoon 8 individual mounds onto prepared baking sheet about 2 to 3 inches apart.

  3. 3.
    BAKE 10 to 12 minutes or until golden brown. Split shortcakes in half; place on individual serving plates. Fill and top with peaches and whipped cream. Sprinkle with reserved toasted almonds.

  4. TIP
    *Toasted almonds: Place almonds in a single layer on an ungreased baking sheet. Bake at 350º F. for 10 to 15 minutes stirring occasionally until golden brown.
Almond Peach Shortcake