Almond-Strawberry Shortcake Stars
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 C. (1 stick) unsalted butter
1 (7 oz.) roll almond paste, grated
1/4 C. heavy cream
Preheat oven to 400F. Lightly grease a baking sheet.
Sift the flour with the baking powder and salt into a food processor or large
bowl. Using a food processor fitted with a metal blade, or with a pastry cutter
and bowl, cut the butter into the flour mixture until crumbly.
Mix in the grated almond paste completely with the flour, until the mixture has
the texture of instant oatmeal. Pour int he heavy cream and process, or mix with
a spoon, until the shortcake forms a ball.
Turn out onto a lightly floured work table and knead one minute. Roll out to a
1/4-inch thickness; cut into stars or circles as desired, and lay on the baking
sheet. Gather up leftover dough and re-roll, to cut out more stars. Bake for 13
to 15 minutes until done and slightly golden around the tips.
Makes 13 stars, about 3 1/2 inches across.