Peachy Almond Shortcakes

Ingredients

• 0.5 cup almond flour 
• 1 tablespoon amaretto 
• 1 teaspoon double-acting baking powder 
• 0.3 cup butter chilled
• 2 tablespoons canola oil 
• 1 cup flour all-purpose
• 0.3 cup granulated sugar 
• 1 teaspoon juice of lime fresh
• 0.3 cup buttermilk reduced-fat
• 2 cups peaches sliced
• 1 tablespoon powdered sugar 
• 0.1 teaspoon salt 
• 0.5 cup non-dairy whipped topping frozen thawed reduced-fat

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. Place almond flour in a dry skillet over medium heat. Cook 4 minutes or until lightly browned, stirring occasionally.
3. Remove from pan. Cool.
4. Weigh or lightly spoon all-purpose flour into a dry measuring cup; level with a knife.
5. Combine flours, sugar, baking powder, and salt in a medium bowl, stirring with a whisk; cut in butter with a pastry blender until mixture resembles coarse meal.
6. Combine buttermilk, oil, and amaretto; add to flour mixture, stirring just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 to 7 times with floured hands. Divide dough into 2 equal pieces. Pat each piece into a 4-inch circle on a baking sheet coated with cooking spray.
7. Cut each circle into 4 wedges, cutting into but not through dough.
8. Bake at 350 for 27 minutes or until golden.
9. Cut rounds into wedges.
10. Combine peaches, powdered sugar, and lime juice. Split each shortcake wedge in half horizontally.
11. Place 1 wedge on each of 8 dessert plates; fill each with 1/4 cup peach mixture and 1 tablespoon whipped topping.