July 21, 2004
Almond Berry Goodness
I am more of a cook rather than a baker. In my family, my mom and I prefer to create savoury viands rather than things with sugar and spice and it's my sister instead who got the penchant for making cakes, pies, breads and cookies. That's not to say that mum and I don't enjoy our fair share of sweets, and we will occasionally, even strive to take a turn at the mixing of flours, sugars and baking powders.
When I saw this month's Bon Appetit cover, therefore, of Almond and Mixed Berry Shortcakes, I knew that I had found my next baking project.
It is certainly berry season -- and this recipe calls for 4 kinds: strawberries, blueberries, blackberries and raspberries. The latter 2 are exceptionally perishable, and it's highly advisable to make the shortcakes right away once you've made your fruit purchase.
Almond and Mixed-Berry Shortcakes
Makes 8
1 large egg, separated
3 T, + 1/2 cup sugar, divided
1/2 cup sliced almonds
1/2 7-oz. log of almond paste,* cut into 1/2-inch cubes
(*almond paste is available in specialty foods stores and in the baking section of most supermarkets.)
2 cups all-purpose flour
1 T baking powder
1 tsp. grated lemon peel
1/2 tsp. salt
1/2 tsp. ground ginger
6 T (3/4 stick) chilled unsalted butter, cut into 1/2-inch cuves
2/3 cup chilled buttermilk
1 tsp vanilla extract
2 cups halved, hulled strawberries
1/2 pint container of blueberries, blackberries & raspberries
3/4 cup red currant preserves
Lightly sweetened whipped cream
Position rack just above center of oven and preheat to 375 degrees. Line rimmed baking sheet with parchment. Whisk egg white and 3 T sugar in small bowl to blend. Mix in almonds.
Blend 1/2 cup sugar and almond paste in processor until fine meal forms. Add flour, baking powder, lemon peel, salt, and ginger; blend 5 seconds. Add butter and cut in, using on/off turns, until coarse meal forms; transfer to large bowl. Whisk egg yolk, buttermilk, and vanilla in small bowl. Gradually add buttermilk mixture to dry ingredients, tossing until moist clumps form. Using floured hands, gather dough together.
Divide dough into 8 equal pieces; roll each into a 2-inch ball. Place balls onto prepared baking sheet, about 2-3 inches apart. Gently press top of each ball to flatten slightly. Spoon almond topping (incl. egg white) among buscuits; spread to cover. Bake until golden brown and tester inserted into center comes out clean, about 26 mins (biscuits will spread). Cool on sheet 5 mins., then transfer to rack and cool. (Can be made 8 hours ahead. Store at room temp.)
Combine berries, lemon juice, and remaining 2 T sugar in bowl. Stir in preserves. Let stand until juices for, at least 1 hour but no more than 2 hours, stirring occasionally.
Cut biscuits horizontally in half, place bottoms on plates. Top with berry mixture, cream and biscuit tops.
I didn't have any sweetened whipped cream, so I used some Magnolia Macapuno (young coconut) Ice Cream instead. Mmmmmm....
Posted by claudine at July 21, 2004 01:20 AM