Almond Shortcakes With Plums & Mascarpone Cream

Serving Size : 8
Ingredients

for prepare Almond Shortcakes With Plums & Mascarpone Cream

:

Amount	Measure	Ingredient - Preparation Method
PLUM FILLING almond shortcakes with plums & mascarpone cream
2	pounds	black or red plums
1/3	cup	water
1/3	cup	amaretto
1/4	cup	granulated sugar
SHORTCAKES almond shortcakes with plums & mascarpone cream
1	cup	all-purpose flour
1	cup	cake flour
5	tablespoons	granulated sugar
2	teaspoons	baking powder
1	teaspoon	baking soda
1/2	teaspoon	salt
1/4	cup	almond paste
3/4	cup	buttermilk - plus 1 tablespoon
1	tablespoon	canola oil
1	teaspoon	pure vanilla extract
1/3	cup	sliced almonds

TO MAKE PLUM FILLING: Pit plums and cut into 1/2-inch-thick slices. In a saucepan, combine water, Amaretto and sugar. Bring to a simmer over medium heat. Add plums, return to a simmer and cook until plums start to soften, 1 to 3 minutes. Remove from heat and let cool to room temperature. TO MAKE & ASSEMBLE SHORTCAKES: 1. Preheat oven to 425°F. Lightly oil a baking sheet or coat it with nonstick spray. 2. In a mixing bowl, whisk all-purpose and cake flours, 3 tablespoons sugar, baking powder, baking soda and salt. Using a pastry blender or your fingers, cut almond paste into dry ingredients until mixture resembles fine meal. 3. In a glass measuring cup, combine 3/4 cup buttermilk, oil and vanilla. Make a well in the dry ingredients. Add wet ingredients and stir with a fork until just combined. (Dough will be slightly sticky; do not overmix.) 4. Turn dough out onto a lightly floured surface. Gently pat into a 3/4-inch-thick circle. With a floured 3 or 3 1/2-inch cutter, cut out shortcakes and place on prepared baking sheet. Press dough scraps together and repeat to make 8 shortcakes. 5. In a small bowl, toss almonds with remaining 2 tablespoons sugar and remaining 1 tablespoon buttermilk. Lightly press mixture onto shortcakes. 6. Bake shortcakes for 10 to 12 minutes, or until light golden. Transfer to a wire rack to cool slightly. 7. To serve, split shortcakes in half with a serrated knife. Set bottoms on dessert plates. Spoon on plum filling and mascarpone cream. Set tops on at an angle. Serve immediately. Makes 8 servings. 530 calories per serving; 6 grams protein; 9 grams fat (0.6 gram saturated fat); 73 grams carbohydrate; 4 grams alcohol; 365 mg sodium; 14 mg cholesterol; 4 grams fiber.

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