Almond Berry Cakes
|Fresh blueberries||3 Cup (48 tbs)|
|Sugar||17 Tablespoon, divided|
|Lemon juice||1 Tablespoon|
|All purpose flour||4 Cup (64 tbs)|
|Baking powder||1 Tablespoon|
|Ground toasted almonds||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Half and half||1 Cup (16 tbs)|
|Almond extract||1⁄8 Teaspoon|
|Whipping cream||1 Cup (16 tbs)|
|Sifted powdered sugar||1⁄2 Cup (8 tbs)|
|Toasted sliced almonds||1⁄4 Cup (4 tbs)|
Combine blueberries, 3/4 cup sugar, and lemon juice; cook 5 minutes.
Transfer berries to a bowl using a slotted spoon.
Combine cornstarch and water; add to blueberry liquid, and bring to a boil.
Boil 1 minute; stir in blueberries and amaretto.
Combine 1/4 cup sugar, flour, and next 3 ingredients.
Cut in butter with a pastry blender.
Combine egg, half-and-half, and extract; reserve 1 tablespoon.
Add remaining half-and-half mixture to flour mixture, stirring until dry ingredients are moistened.
Turn out onto a floured surface; knead 6 times.
Roll to 1/2-inch thickness.
Cut 8 shortcakes with a 4 inch heart-shaped cutter; place on a greased baking sheet.
Brush with half-and-half mixture; sprinkle with 1 tablespoon sugar.
Bake at 425° for 14 minutes.
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.
Place top half on each.
Top with remaining whipped cream; sprinkle with almonds.