Tuesday, May 1, 2012

Almond Chocolate Strawberry Shortcake

2 cups almond flour/meal
2 teaspoons GF baking powder
3 tablespoons powdered sugar
Pinch of salt
1 cup dark chocolate chunks
1 1/2 cups chopped fresh strawberries
6 tablespoons frozen unsalted butter
1 tablespoon cream or milk
1 egg, room temperature
1 teaspoon almond extract
2 tablespoons orange zest

Preheat oven to 425 F.

Add flour, sugar, butter, baking powder and salt to a food processor, pulse until mixture is crumbly. 

Whisk egg, orange zest and milk until well combined in a separate bowl. Gradually pour in one tablespoon at a time to the dry ingredients until the dough comes together but not wet (you might not need all the liquid). Don't over mix!

Turn out onto a floured surface and divide into 8 equal portions. With floured hands, pat each piece into a 3" round, about 2" thick. Place on a lined cookie sheet leaving space in between. Divide chocolate chunks and strawberries evenly amongst the dough circles and press down firmly. Brush dough with a little milk and bake for 10 to 15 minutes or until golden and cooked through.

1/3 cup dark chocolate chunks
1/3 cream

Bring heavy cream in a saucepan on medium heat to simmer (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny. Pour into a small piping bag with a small round opening and pipe chocolate in a back and forth movement to decorate the top of the shortcake (refer to picture).

Serve shortcake warm with fresh whipped cream and extra strawberries on the side.


Anonymous said...

what do you do with the butter??

Mia said...

Opps! It's now up. Sorry!

Jane said...

Oh my gosh, this looks amazing!!!

Betty Martha said...


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