Orange-Almond Shortcakes with Cranberry Parfait
Elegant shortcakes featuring a delightful combination of orange and almond flavors, served with a refreshing cranberry parfait and cream topping. These sophisticated desserts blend the sweetness of almonds with tart cranberries and bright citrus notes.
Ingredients
- •1 package cranberries
- •1 container cranberry juice cocktail
- •8 large egg yolks
- •¾ cup sugar
- •⅔ cup orange juice
- •2 tablespoons light corn syrup
- •1 tablespoon vodka
- •1 large egg
- •¾ cup sugar
- •½ cup sliced almonds
- •½ log almond paste
- •2 cups all purpose flour
- •1 tablespoon baking powder
- •1 teaspoon orange peel
- •½ teaspoon salt
- •½ teaspoon ground ginger
- •6 tablespoons vegetable shortening
- •⅔ cup orange juice
- •1 container nondairy cream topping
- •thawed
Cooking Instructions
- 1.
Bring cranberries and cranberry concentrate to simmer in medium saucepan. Cover; cook over medium-low heat until berries are very tender, about 12 minutes. Cool; puree in blender until smooth. DO AHEAD: Can be made 1 week ahead. Cover and chill.
12 min
- 2.
Combine egg yolks, sugar, orange juice, corn syrup, and vodka in large metal bowl. Place over saucepan of boiling water. Using electric mixer, beat until thick and billowy and instant-read thermometer registers 140°F for 3 minutes, about 7 minutes total. Remove bowl from over water. Beat mixture 2 minutes. Add 1 cup cranberry puree; beat until mixture is cool, about 5 minutes. Cover; freeze until firm, about 4 hours. DO AHEAD: Can be made 3 days ahead; keep frozen. Chill remaining puree.
240 min
- 3.
Set rack in top third of oven and preheat to 400°F. Line baking sheet with parchment. Whisk egg white and 1/4 cup sugar in small bowl. Add almonds;toss to coat.
10 min
- 4.
Grind 1/2 cup sugar and almond paste in processor to fine meal. Add flour and next 4 ingredients; blend 5 seconds. Add shortening; blend until coarse meal forms. Transfer to large bowl. Whisk egg yolk and orange juice in small bowl; add to dry ingredients, tossing until clumps form. Gather dough into 10-inch-long log. Cut crosswise into 10 pieces. Shape each into 2 1/4-inch round, about 1 inch thick. Place on sheet. Spoon almonds over biscuits (some egg white will be left over).
15 min
- 5.
Bake biscuits until golden and tester inserted into centers comes out clean, 25 minutes. Transfer to rack; cool.
25 min
- 6.
Swirl 1 cup remaining cranberry puree into cream topping (in about 5 turns; do not overmix) for ribboned look. Halve biscuits horizontally. Let cranberry parfait soften slightly at room temperature 10 minutes before assembling shortcakes. Mound parfait onto biscuit bottoms; cover with tops. Mound cream-cranberry mixture alongside.
10 min
- 7.
*Almond paste is available in the baking aisle of supermarkets and specialty foods stores.
