Honey Almond Shortcakes

By LRay

Better Homes & Gardens, June 2014, page 142.

Nutrition Facts (Honey Almond Shortcakes)Per serving: 799 kcal cal.,
48 g fat
(24 g sat. fat,
4 g polyunsaturated fat,
11 g monounsatured fat),
150 mg chol.,
506 mg sodium,
81 g carb.,
4 g fiber,
38 g sugar,
10 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1/4 cup cold unsalted butter, cut into small cubes
• 1/4 cup cold shortening, cut into small cubes
• 1 cup cake flour
• 3/4 cup spelt flour or whole wheat flour
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup plus 1 tablespoon whipping cream
• 1 egg, separated
• 1 teaspoon vanilla bean paste or vanilla extract
• 1/4 cup chopped almonds
• 1 teaspoon turbinado sugar
• 2 cups sliced pitted fresh apricots (about 3/4 pound)
• 1/4 cup granulated sugar
• 2 tablespoons lemon juice
• Mascarpone-Honey Cream
• 1 8 ounce container mascarpone cheese
• 1/4 cup whipping cream
• 2 tablespoons honey

Details

Servings 6
Preparation time 40mins
Cooking time 40mins
Adapted from bhg.com

Preparation

Step 1

Directions

Honey Almond Shortcakes

Place the butter and shortening in a small bowl, give a quick stir, cover and freeze for 15 minutes. Meanwhile, line a baking sheet with parchment paper; set aside. In a large bowl stir together the flours, brown sugar, baking powder, and salt. Add the butter mixture and use your fingers to rub the mixture into the flour until coarse and pebbly.

In a 1-cup glass measure whisk together 1/2 cup cream, egg yolk, and vanilla bean paste. Add to flour mixture. Stir with a fork just until combined. Stir in almonds. Gently knead the dough until it is smooth, about 1 minute (the dough should hold its shape without falling apart). Transfer to a lightly floured surface and roll or pat dough to a 6x6-inch square. Cut into 6 rectangles.

Transfer dough rectangles to prepared baking sheet. Freeze for 15 minutes. Preheat oven to 400 degrees F.

In a small bowl whisk together the egg white and 1 tablespoon cream. Brush over tops of dough rectangles and sprinkle with turbinado sugar. Bake for 12 to 15 minutes or until golden brown. Let cool on baking sheet for 2 minutes. Remove and cool completely on a wire rack.

In a medium bowl stir together the apricots, granulated sugar, and lemon juice; set aside.
Mascarpone-Honey Cream

In a medium chilled bowl combine mascarpone cheese, 1/4 cup whipping cream, and honey. Beat with an electric mixer on medium speed until soft and fluffy.

Serve shortcakes with Mascarpone-Honey Cream and apricot mixture.