Peach Melba Shortcakes

Ingredients

• 3  peaches frozen thawed peeled sliced into thin wedges, or 1 bag (1 lb) sliced peaches,
• 6 oz raspberries fresh ()
• 0.8 cup granulated sugar 
• 2.5 cups flour all-purpose
• 0.5 cup granulated sugar 
• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon salt 
• 0.5 cup butter firm
• 0.7 cup milk 
• 0.5 teaspoon almond extract 
• 1  eggs slightly beaten
• 1 tablespoon milk 
• 0.3 cup almonds sliced
• 3 tablespoons coarse salt 
• 2 cups whipped cream 

Equipment

• bowl
• baking sheet
• oven
• blender
• wooden spoon

Directions

1. In medium bowl, mix peaches, raspberries and 3/4 cup sugar.
2. Let stand 1 hour so fruit will become juicy.
3. Meanwhile, heat oven to 400°F. In medium bowl, mix flour, 1/2 cup sugar, the baking powder and salt.
4. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Using wooden spoon, stir in 2/3 cup milk, the almond extract and egg just until blended. (Dough will be stiff.)
5. On ungreased cookie sheet, drop dough by 8 spoonfuls about 2 inches apart.
6. Brush with 1 tablespoon milk; sprinkle almonds over tops of each.
7. Sprinkle with coarse sugar.
8. Bake 14 to 16 minutes or until light golden brown.
9. Remove from cookie sheet; cool 10 minutes.
10. Cut shortcakes in half. Spoon about 1/4 cup ice cream onto bottom of each shortcake. Top each with 1/2 cup of the peach mixture; add tops of shortcakes.