Almond Berry Cakes

Ingredients

• 0.1 teaspoon almond extract 
• 0.3 cup almonds toasted sliced
• 2 tablespoons amaretto 
• 1 tablespoon double-acting baking powder 
• 3 cups blueberries fresh
• 0.5 cup butter 
• 2 teaspoons cornstarch 
• 1  eggs 
• 4 cups flour all-purpose
• 0.3 cup ground almonds toasted
• 1 cup half-and-half 
• 1 tablespoon juice of lemon 
• 0.5 cup powdered sugar sifted
• 0.5 teaspoon salt 
• 1 cup sugar divided
• 1 tablespoon water 
• 1 cup whipping cream 

Equipment

• bowl
• baking sheet
• oven
• blender
• slotted spoon

Directions

1. Combine blueberries, 3/4 cup sugar, and lemon juice; cook 5 minutes.
2. Transfer berries to a bowl using a slotted spoon.
3. Combine cornstarch and water; add to blueberry liquid, and bring to a boil. Boil 1 minute; stir in blueberries and amaretto. Chill.
4. Combine 1/4 cup sugar, flour, and next 3 ingredients.
5. Cut in butter with a pastry blender.
6. Combine egg, half-and-half, and extract; reserve 1 tablespoon.
7. Add remaining half-and-half mixture to flour mixture, stirring until dry ingredients are moistened. Turn out onto a floured surface; knead 6 times.
8. Roll to 1/2-inch thickness.
9. Cut 8 shortcakes with a 4 1/4-inch heart-shaped cutter; place on a greased baking sheet.
10. Brush with half-and-half mixture; sprinkle with 1 tablespoon sugar.
11. Bake at 425 for 14 minutes.
12. Let cool.
13. 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.
14. Place top half on each. Top with remaining whipped cream; sprinkle with almonds.