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Odense Almond Paste

Odense Almond Paste is manufactured in Denmark, using the finest California almonds that have been blanched, mixed with sugar, and rolled through Italian millstones. Adding the delicate flavor of almonds can make an ordinary recipe extraordinary.

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Almond Strawberry Shortcake Bites

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These mini strawberry shortcakes are perfect if you're serving a crowd. Sweet strawberries layered between whipped cream and almond shortcake make a divine dessert.

Yield

15 servings

Time

20 minutes to assemble
15-17 minutes to bake
Total Time: 35-37 minutes

INGREDIENTS

1 quart strawberries, sliced
6 tablespoons confectioner’s sugar, divided
Optional: 1 tablespoon Amaretto liqueur
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1-7 oz box Odense Almond Paste
1 stick (4 oz) chilled unsalted butter
1 cup heavy cream, divided

TOOLS & EQUIPMENT

Food processor fitted with metal blade*
*If you don't have a food processor, try this Strawberry Shortcake recipe that uses a pastry blender.

DIRECTIONS

Preheat oven to 400°F. Grease baking sheet, or line with parchment paper.
In a medium bowl, combine sliced strawberries with 3 tablespoons of confectioner’s sugar and Amaretto if desired. Cover and refrigerate.
Add flour, baking powder, and salt to food processor fitted with metal blade. Pulse to combine.
Cut Almond Paste and butter into 1/4 inch slices and add to processor. Pulse several times to get a granular texture.
Add 1/3 cup and 1-2 tablespoons of heavy cream to almond mixture and pulse until dough starts to come together. Turn out onto a lightly floured work surface. Knead for one minute and shape into an even 1/2 inch thick rectangle.
Using a 2 inch round cookie cutter, cut mini shortcakes and place on baking sheet. Gather leftover dough and repeat until all dough is used up.
Bake for 15-17 minutes or until tops are golden brown. Cool on wire rack.
While shortcakes are cooling, whip remaining cream with remaining 3 tablespoons of sugar.
Cut shortcakes horizontally and top bottom biscuits with strawberries. Add a rounded teaspoon of whipped cream and cover with biscuit tops. Serve.

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