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Peachy Almond Shortcakes


Cooking Light August 2013 Deb Wise
Amount per servingCalories: 246
Fat: 13.9g
Saturated fat: 4.8g
Monounsaturated fat: 6g
Polyunsaturated fat: 2.2g
Protein: 4g
Carbohydrate: 27.4g
Fiber: 1.7g
Cholesterol: 16mg
Iron: 1.2mg
Sodium: 97mg
Calcium: 78mg

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  • 1/2 cup almond flour
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup chilled butter
  • 1/4 cup reduced-fat buttermilk
  • 2 tablespoons canola oil
  • 1 tablespoon amaretto
  • Cooking spray
  • 2 cups sliced peaches
  • 1 tablespoon powdered sugar
  • 1 teaspoon fresh lime juice
  • 1/2 cup frozen reduced-fat whipped topping, thawed


Adapted from


Step 1

1. Preheat oven to 350°.
2. Place almond flour in a dry skillet over medium heat. Cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Cool.
3. Weigh or lightly spoon all-purpose flour into a dry measuring cup; level with a knife. Combine flours, sugar, baking powder, and salt in a medium bowl, stirring with a whisk; cut in butter with a pastry blender until mixture resembles coarse meal. Combine buttermilk, oil, and amaretto; add to flour mixture, stirring just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 to 7 times with floured hands. Divide dough into 2 equal pieces. Pat each piece into a 4-inch circle on a baking sheet coated with cooking spray. Cut each circle into 4 wedges, cutting into but not through dough. Bake at 350° for 27 minutes or until golden. Cut rounds into wedges.
4. Combine peaches, powdered sugar, and lime juice. Split each shortcake wedge in half horizontally. Place 1 wedge on each of 8 dessert plates; fill each with 1/4 cup peach mixture and 1 tablespoon whipped topping

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