Paleo Almond Shortcakes with Roasted Strawberries & Rhubarb
You won’t believe how easy these almond shortcakes are to make! They’re slightly sweet from a touch of honey and just a tad salty (in the best kind of way), with a crisp crust and tender, cookie-like center. They’re made entirely with almond flour and get a double dose of flavor from a splash of almond extract. The shortcakes transform into a show-stopping dessert when topped with Roasted Rhubarb and Strawberries and whipped cream (for a quicker version, you can top them with sliced, macerated strawberries). If you're making everything at once, assemble the biscuit batter while the fruit roasts. The shortcakes are best eaten within a day of making, but they freeze beautifully. Be sure to check out my baking tips below.
Servings: 6 shortcakes
Ingredients
- 2 ½ cups (250 grams) almond flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 2 large eggs
- 2 tablespoons honey
- ½ teaspoon fresh lemon juice
- ¼ teaspoon almond extract
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1-2 teaspoons turbinado sugar
- Roasted Strawberries & Rhubarb (link in header)
- Coconut or regular whipped cream, for serving
Instructions
- Preheat the oven to 350˚F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, sea salt and baking soda.
- In a small bowl, whisk together the eggs, honey, lemon juice, almond extract and butter. Add the wet ingredient to the dry ingredients, and stir to combine.
- Using an ice cream scoop, scoop the batter into 6 mounds on the baking sheet. Sprinkle turbinado sugar evenly over the biscuits. Bake until lightly browned on the bottom and top, about 16-18 minutes. Transfer to a cooling rack, and let cool at least 5-10 minutes.
- Cut the biscuits in half. Spoon the roasted fruit over each, and top with a big dollop of whipped cream. Serve (and swoon)!
Notes
Make it Ahead: The shortcakes can sit out at room temperature, uncovered, for up to 1 day (if they soften, reheat them until lightly crisp in a 350˚F oven). They can also be frozen for up to 3 months. Defrost them at room temperature and then reheat them until lightly crisp.
Recipe Tips:
- I’ve said it before, and I’ll say it again, but a kitchen scale is one of my baking essentials. It will ensure that your baked goods - including these shortcakes - turn out perfectly every time (plus, it makes baking much easier - no measuring cups to wash!).
- An ice cream scoop with lever makes it easy to scoop the shortcake batter.
- I use Bob’s Red Mill superfine almond flour, but any fine almond flour will work.
- Use a large, light-colored baking sheet, as a dark pan could cause the shortcakes to brown too quickly.
Loved this recipe? Check out @nickisizemore for more!