Marionberry Almond Shortcake
Preparation: 20 min.
Cooking: 15 min.
Total: 35 min.
- 2 1/4 Cup all purpose white flour
- 1/4 Cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 Cup cold, unsalted butter , cut into small pieces
- 5 1/4 Fl Oz buttermilk
- 1 eggs , beaten
- 1 tsp almond extract
- 3 tsp Grand Marnier orange liqueur
- 3 tsp grated orange peel
- 3 tsp whole milk
- 4 Tbsp sliced almonds
- 6 Cup fresh or frozen blackberries or Marionberries
- 1/4 Cup sugar , preferably superfine
- 2 Cup heavy cream
- 3 tsp sugar
- 1 tsp Grand Marnier orange liqueur
Shortcakes (first 13 ingredients):
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 normal 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 from 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 normal shortcakes. Brush milk over shortcakes. Scatter almonds over the tops and sprinkle lightly with sugar.
Preheat oven to 425 ℉. Bake shortcakes for 10-15 minutes or until golden. Transfer them to a rack and let cool slightly
Fruit Filling (last 5 ingredients):
In a large bowl mix berries and 1/3 normal 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.