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Blackberry Filling

Almond Buttermilk Shortcakes with
Blackberry Filling

| September 1, 2014

marionberry-almond-shortcake-8x12

Serves 6

Ingredients

2 1/4 cups all purpose white flour

1/3   cup sugar plus 1 tablespoon for

sprinkling over biscuits

1 1/2 teaspoon baking powder

1/4   teaspoon baking soda

1/4   teaspoon salt

1/2   cup cold unsalted butter, cut

into small pieces

2/3 cup buttermilk

1 beaten egg

1 teaspoon almond extract

1 tablespoon Grand Marnier

1 tablespoon grated orange peel

1 tablespoon whole milk

1/4 cup sliced almonds

Preparation

Coat a baking sheet lightly with non-stick cooking spray or line it with parchment paper. Set aside.

In a mixing bowl, stir together flour, 1/3-cup sugar, baking powder and baking soda. Using a pastry cutter or your fingertips, cut butter into the flour mixture until crumbly. In a small bowl, combine buttermilk, egg, Grand Marnier, orange peel and almond extract. Make a well in the center of the flour mixture and add the buttermilk mixture. With a fork, stir just until combined, adding additional buttermilk, as necessary, to form slightly sticky dough. Do not over mix.

Place the dough on a lightly floured surface and sprinkle with a little flour. With your fingertips, gently pat dough to an even 1-inch thickness. Using a 3 inch round cookie cutter, cut out shortcakes and transfer them to the prepared baking sheet. Gather together scraps of dough, re-roll and cut remaining shortcakes. You should have 6 shortcakes. Brush milk over shortcakes. Scatter almonds over the tops and sprinkle lightly with the remaining 1 Tbsp. sugar.

Preheat oven to 425 degrees F. Bake shortcakes for 10-15 minutes or until golden. Transfer them to a rack and let cool slightly.

Fruit Filling

6 cups fresh or thawed frozen blackberries or Marionberries

1/3 cup sugar preferably superfine

1 pint heavy cream

1 tablespoon sugar

1 teaspoon of Grand Marnier

In a large bowl mix berries and 1/3 cup sugar, set aside for a few minutes. Whip cream with tablespoon of sugar and liqueur until soft peaks form. Using a serrated knife split the shortcakes. Set bottoms on dessert plates: spoon on whipped cream and then the fruit mixture and crown with lids. Top with whipped cream if desired. Serve immediately.

 

Almond Buttermilk Shortcakes with Blackberry Filling


Category: More Features, Seasonal Recipes

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