Almond Shortcakes
These easy shortcakes have a pleasant almond undertone and are perfect with summer fruit.
8 cakes @ $.81/ea
1 cup bread flour, plus more for kneading
¾ cup almond flour
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. sea salt
4 Tbsp. chilled butter, cut into cubes
¾ cup cold buttermilk + more for brushing
Raw sugar for finishing
Preheat oven to 450°. In a mixing bowl combine the flours, salt, sugar, and baking powder. Cut butter into dry mixture until pea-sized lumps form. Stir in buttermilk to form a shaggy dough, then turn out onto a floured surface and knead for 30 seconds to incorporate all the flour. Shape dough into a 1-inch thick patty. Cut out rounds with a floured biscuit cutter. Quickly fold and reshape scraps, being careful not to overwork dough. Brush with buttermilk and sprinkle with raw sugar. Bake on a parchment-lined sheet for 12–15 mins. until golden brown.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.
