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Almond Shortcake with Rhubarb-Blackberry Compote

From: Diamond Nuts

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Yields 12 shortcakes; serves 6 to 12

 

Ingredients

  • Rhubarb-Blackberry Compote
  • 1 pound rhubarb, trimmed and cut into 1-inch lengths
  • 2 cups blackberries, fresh or frozen
  • ½ cup water
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • Shortcakes
  • 1 ¼ cups Diamond Sliced Almonds
  • 2 cups all-purpose flour
  • ¼ cup sugar plus sugar for sprinkling
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoon very cold butter, cut into small pieces
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 tablespoons cream, for brushing on tops
  • Whipped cream, for serving

Directions

To prepare the rhubarb-blackberry compote: In a small saucepan combine the rhubarb, blackberries, water, sugar and vanilla and bring to a boil over high heat. Lower the heat and simmer very gently until the rhubarb is tender, 10 minutes. Let cool to room temperature.

To prepare the shortcakes: Preheat oven to 350. Spread 1 cup of the almonds on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 5 to 10 minutes. Let cool.

Increase oven temperature to 400.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt; stir. With a pastry blender, two knives or your fingers, cut in the butter until the mixture resembles coarse breadcrumbs. Stir in the toasted almonds. Make a well in the center of the mixture; add the buttermilk, vanilla and almond extracts. Stir to combine just until the dough comes together, adding more buttermilk, 1 tablespoon at a time, if the mixture seems too dry. (The dough should be a little crumbly.)

Turn dough out onto a lightly floured surface and knead very lightly to pull together. Pat into an 8-inch square about ½- inch thick. Do not overwork the dough.

Cut dough into 12, 2x2 ½-inch rectangles and arrange ½ inch apart on a lightly floured or parchment lined baking sheet. Brush lightly with cream and sprinkle with additional sugar and the remaining ¼ cup raw almonds.

Bake until lightly golden, 10 to 14 minutes. Cool 5 minutes on a wire rack before serving.

To assemble each serving, halve warm shortcake horizontally. Place bottom half on a serving plate and spoon over some of the rhubarb-blackberry compote. Top with a generous dollop of whipped cream and the remaining shortcake half.

Yields 12 shortcakes; serves 6 to 12


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