I can be a sucker for anything peach related. Which means that when I came across this recipe I needed to try it. As it turned out, it wasn’t so much that it was a peach shortbread as shortbread with peaches. The recipe also gave me a way to use up some more of the almond flour I’ve got in the pantry which is always positive.
Plus, this recipe calls for weighing out the flour, something I’ve always wanted to try but never had a good scale with which to try it. But, luckily I got a new digital scale for Christmas. I did find it interesting that it called for weighing the all purpose flour but not the almond flour. If you don’t want to weigh the flour out you can lightly spoon it into the measuring cup and run a knife across the top to sweep off the extra.
This recipe worked well although the shortbread was a tad bit overdone in my opinion. It was still soft but it had started to get a little brown. I opted to not mix the peaches with the powdered sugar, etc. as I didn’t feel it was necessary. I did add a scoop of ice cream to the presentation. It seemed like a good idea.
Overall it was a good dish. The shortbread would be good by itself and could easily be almond shortbread cookies.
Recipe taken from the August 2013 issue of Cooking Light magazine
- 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 butter, chilled
- 1/4 cup buttermilk (I used whole milk)
- 2 tablespoons canola oil
- 1 tablespoon amaretto
- 2 cups sliced peaches (I used two whole peaches)
- 1 tablespoon powdered sugar
- 1 teaspoon lime juice
- 1/2 cup cool whip
Preheat oven to 350 degrees.
Place almond flour in a dry skillet over medium heat. Cook for 4 minutes or until lightly browned, stirring occasionally. Remove from heat and cool.
Weigh or lightly spoon all purpose flour into a measuring cup. Combine flours, sugar, baking powder and salt in a medium bowl. Stir to combine. With a pastry blender, cut in butter until the mixture resembles a course meal. Combine buttermilk, oil and amaretto ; add to flour mixture and stir until just moist. Turn dough out onto a lightly floured surface; knead lightly 5 to 7 times with floured hands. (It will be a little sticky).
Divide dough into 2 equal pieces. Pat each piece into a 4″ circle on a baking sheet coated with cooking spray. Cut each circle into 4 wedges. Cut into the dough but not all the way through it. Bake at 350 degrees for 27 minutes. Cut rounds into wedges.
Combine peaches with powdered sugar and lime juice. Assemble shortbread with peaches and cool whip however you want to present it. With the ice cream I added, I made kind of a sandwich with the peaches as garnish.