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Tuesday, March 20, 2012

Spring is here!

It's FINALLY spring! I love the this time of blooming, birds chirping, and snow melting. I just received my new copy of Bon Appetit and they had a delicious-looking recipe I just had to share with my readers. After yesterday's post, I'm curious what would happen if I changed the almond part of this recipe to granola. Might be worth testing...

Almond-Oat Strawberry Shortcakes

Bon Appetit, April 2012
Makes 6
  • active: 20 minutes
  • total: 1 hour


  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/3 cup slivered almonds
  • 1/3 cup plus 2 tablespoons sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 cup chilled heavy cream, divided, plus more for brushing
  • 1 1/2 teaspoons vanilla extract, divided
  • 4 cups fresh strawberries, hulled, sliced
  • 1 tablespoon Grand Marnier or other orange liqueur (optional)


  • Preheat oven to 375°. Line a baking sheet with parchment paper. Pulse flour, oats, almonds, 1/3 cup sugar, baking powder, and salt in a food processor until finely ground. Add butter; pulse until only pea-size pieces remain. Add 1/2 cup cream and 1 tsp. vanilla; pulse until large moist clumps form. Transfer to a work surface.
  • Knead until dough comes together, about 4 turns. Pat into a 4x6" rectangle. Halve lengthwise, then crosswise into thirds. Arrange on prepared baking sheet. Brush with cream; sprinkle with 1/2 Tbsp. sugar.
  • Bake, rotating sheet halfway through cooking, until golden brown around edges and a tester inserted into center comes out clean, about 20 minutes. Set biscuits on a wire rack; let cool. DO AHEAD: Biscuits can be made 8 hours ahead. Store cooled biscuits airtight at room temperature.
  • Meanwhile, combine strawberries, 1 Tbsp. sugar, and Grand Marnier, if using, in a large bowl. Toss to coat. Let strawberries sit, tossing often, until juices release. Whisk 1/2 cup cream, 1/2 Tbsp. sugar, and 1/2 tsp. vanilla in a small bowl until peaks form.
  • Cut warm or room-temperature biscuits in half; place bottom halves on plates. Divide whipped cream and strawberries over. Top with remaining biscuit halves.

nutritional information
  • 1 serving contains:
    Calories (kcal) 440
    Fat (g) 29
    Saturated Fat (g) 16
    Cholesterol (mg) 85
    Carbohydrates (g) 42
    Dietary Fiber (g) 4
    Total Sugars (g) 18
    Protein (g) 6
    Sodium (mg) 360

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