These shortcakes are so easy to pull together and the subtle almond flavor goes beautifully with strawberries.
Ingredients:
5 T butter, melted
3 T maple syrup, separated
1 egg, at room temperature
1/4 t vanilla
2 T milk
1/2 cup flour
1 1/2 cups almomd meal or flour (pulsing sliced almonds works to make almond meal)
2 t Bakewell powder
1 t baking soda
1/4 t salt
1/4 cup sliced almonds
1 T maple sugar
1 quart of strawberries
In a medium bowl, whisk together the flours, Bakewell powder, baking soda and salt.
In a separate bowl, whisk together the egg, 2 T of the maple syrup, vanilla and milk.
Add the egg mixture to the flours, and then whisk in the melted butter until everything is well integrated.
Place the bowl in the fridge to chill for at least 10 minutes.
Preheat oven to 375 and prepare or line a baking tray.
Wash, trim and slice the strawberries, then toss them with the remaining 1 T of maple syrup, and return to the fridge.
When the dough has had a chance to chill, remove from the fridge and form into balls, about the size of a small apple. Place each one on the baking tray and flatten gently. You should get 8 biscuits.
Press a pinch of sliced almonds on top of each biscuit, then sprinkle with a little maple sugar and bake for 22-28 minutes, or until golden brown.
Let them cool before slicing in half and serving with plenty of whipped cream and juicy strawberries.
