Kiwifruit Almond Shortcake
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), cut into chunks|
|Almond paste||3 1⁄2 Ounce, crumbled|
|Walnuts||1⁄2 Cup (8 tbs)|
|Buttermilk||17 Tablespoon (3/4 Cup Plus 3 Tablespoons)|
|For kiwifruit sauce|
|Rock sugar/4 teaspoons granulated sugar||1 Ounce (About 1-Inch Square)|
|Unsweetened pineapple juice||1 1⁄2 Cup (24 tbs)|
|Tapioca starch||1 Tablespoon, dissolved in 2 tablespoons water|
|Kiwifruit||8 , peeled and thinly sliced|
1. In a food processor, combine the flour, baking powder, baking soda, salt, and 2 tablespoons of sugar. Process for 10 seconds. Scatter the butter, almond paste, and walnuts over the flour mixture and pulse until the mixture looks crumbly. With the processor running, pour 3/4 cup of buttermilk down the feed tube and process until the dough clings together. (Some chunks of almond paste and nuts may remain.)
2. Preheat the oven to 450°. On a lightly floured board, knead the dough for 2 minutes, then pat or roll it out to 1 inch thick. Cut it into eight 3-inch circles. Brush the tops with the remaining buttermilk and sprinkle on the remaining sugar. Place the rounds on a cookie sheet and bake until golden brown, about 20 minutes.
3. To make the sauce, bring the rock sugar and pineapple juice to a boil in a medium saucepan. Reduce the heat and simmer, stirring occasionally, until the sugar is dissolved, about 5 minutes. Add the tapioca solution and cook, stirring, until thickened. Remove from the heat and let stand until cool. Gently stir in the kiwifruit.