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Recipes

Orange-Almond Shortcakes with Cranberry Parfait

By Selma Brown MorrowPhotography by Lisa Hubbard
Image may contain Food Dessert Creme Cream Confectionery Sweets and Pork

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

Parfait

1

12-ounce package fresh or frozen cranberries

1

12-ounce container frozen concentrated cranberry juice cocktail, thawed

8

large egg yolks

3

/4 cup sugar

2

/3 cup orange juice

2

tablespoons light corn syrup

1

tablespoon vodka

Biscuits

1

large egg, separated

3

/4 cup sugar, divided

1

/2 cup sliced almonds

1

/2 7-ounce log almond paste*, diced

2

cups all purpose flour

1

tablespoon baking powder

1

teaspoon finely grated orange peel

1

/2 teaspoon salt

1

/2 teaspoon ground ginger

6

tablespoons non-hydrogenated vegetable shortening, frozen, diced

2

/3 cup orange juice

1

8-ounce container frozen nondairy cream topping, thawed

Need to make a substitution?

Preparation

  1. For parfait

    Step 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.

    Step 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.

  2. For biscuits

    Step 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.

    Step 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).

    Step 5

    Bake biscuits until golden and tester inserted into centers comes out clean, 25 minutes. Transfer to rack; cool.

    Step 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.

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