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Almond Biscuit Shortcake with Roasted Figs

Ingredients (15)

For the biscuits:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup lager-style beer
  • 1/2 cup unsalted butter (1 stick), melted and cooled
  • 1/3 cup sliced almonds

For the figs:

  • Butter, for coating the baking dish
  • 16 to 20 ripe fresh black figs, trimmed and quartered
  • 1 medium orange
  • 2 tablespoons honey
  • 1/2 teaspoon pure vanilla extract

To serve:

  • 1 1/2 cups whipped cream
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Nutritional Information
  • Calories415
  • Fat20.02g
  • Saturated fat9.34g
  • Trans fat0.47g
  • Carbs54.45g
  • Fiber5.6g
  • Sugar29.24g
  • Protein6.46g
  • Cholesterol39.05mg
  • Sodium294.42mg
  • Nutritional Analysis per serving (8 servings) Powered by

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Almond Biscuit Shortcake with Roasted Figs

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.

Instructions

  1. 1To make the biscuits, position a rack in the middle of the oven and preheat to 400°F (200°C). Line a baking sheet with parchment paper. In a mixing bowl, whisk together the AP flour, almond flour, sugar, baking powder, baking soda, and salt until blended. Add the beer and the melted butter and stir just until a moist, shaggy dough comes together.
  2. 2Drop 8 equal-sized dollops of the dough onto the prepared baking sheet, spacing them apart evenly. Sprinkle each with some sliced almonds. Bake until the biscuits are golden and puffed, about 15 to 18 minutes. Transfer to a wire rack.
  3. 3To roast the figs, decrease the oven temperature to 375°F. Butter a baking dish large enough to hold all of the figs in a single layer. Arrange the figs, skin-side down, in the baking dish. Zest the orange over the figs, making sure the zest is evenly distributed. Juice the orange into a small bowl, straining out the seeds. Add the honey and vanilla and whisk to combine. Warm for 20 seconds in the microwave to melt the honey, then stir to combine. Pour the mixture over the figs. Bake for 10 minutes, then baste the fruit using a spoon. Bake another 10 minutes or so, until the fruit is soft and oozing juices.
  4. 4To serve, split the biscuits and top with the roasted figs, dividing evenly. Top with whipped cream, add the top of the biscuit, and serve.
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