 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
3 cups fresh blueberries |
1 cup plus 1 tablespoon sugar, divided |
1 tablespoon lemon juice |
2 teaspoons cornstarch |
1 tablespoon water |
2 tablespoons amaretto |
4 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/3 cup ground toasted almonds |
1/2 cup butter |
1 egg |
1 cup half-and-half |
1/8 teaspoon almond extract |
1 cup whipping cream |
1/2 cup sifted powdered sugar |
1/4 cup toasted sliced almonds |
Directions:
1. Combine blueberries, 3/4 cup sugar, and lemon juice; cook 5 minutes. Transfer berries to a bowl using a slotted spoon. Combine cornstarch and water; add to blueberry liquid, and bring to a boil. Boil 1 minute; stir in blueberries and amaretto. Chill.
2. Combine 1/4 cup sugar, flour, and next 3 ingredients. Cut in butter with a pastry blender. Combine egg, half-and-half, and extract; reserve 1 tablespoon. Add remaining half-and-half mixture to flour mixture, stirring until dry ingredients are moistened. Turn out onto a floured surface; knead 6 times. Roll to 1/2-inch thickness. Cut 8 shortcakes with a 4 1/4-inch heart-shaped cutter; place on a greased baking sheet. Brush with half-and-half mixture; sprinkle with 1 tablespoon sugar. Bake at 425° for 14 minutes. Let cool.
3. Beat whipping cream until foamy; add powdered sugar, beating until soft peaks form. Slice each cake in half horizontally. Spoon blueberry sauce over bottom halves; spoon half of whipped cream over berries. Place top half on each. Top with remaining whipped cream; sprinkle with almonds.
|
|