A proportion of almond flour gives these buttery almond drop-biscuits character, and beer makes them light. Served with roasted fresh figs sweetened with honey and flavored with orange zest, they make a delicious shortcake dessert for late summer or early fall. On their own, without the figs and whipped cream, the biscuits are lovely with butter and jam for brunch.
What to buy: Almond flour, also known as almond meal, is finely ground from the blanched and peeled nuts. We like the one from Bob’s Red Mill.
See more fig recipes on Chowhound’s recipe hub.
by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...