Almond and Mixed-Berry Shortcakes

Name: Almond and Mixed-Berry Shortcakes
Yield: Makes 8 Servings
Ingredients: 1 large egg, separated; 5 tablespoons plus 1/2 cup sugar, divided; 1/2 cup sliced almonds; 1/2 7-ounce log almond paste,* cut into 1/2-inch cubes; 2 cups all purpose flour; 1 tablespoon baking powder; 1 teaspoon grated lemon peel; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes; 2/3 cup chilled buttermilk; 1 teaspoon vanilla extract; 2 cups halved hulled strawberries; 1 1/2-pint container blueberries; 1 1/2-pint container raspberries; 1 teaspoon fresh lemon juice; 3/4 cup red currant preserves; Lightly sweetened whipped cream

By Bon Appétit Test KitchenPhotography by Mark Thomas

July 31, 2004

Recipe notes