Almond Peach Shortcake

Ingredients:

Shortcake
•	Crisco® Original No-Stick Cooking Spray
•	2 cups Self-Rising Flour
•	1/4 cup sugar
•	1/2 cup slivered almonds, toasted* and chopped
•	1/4 cup butter, melted
•	1/3 cup heavy cream
•	1 large egg
•	1/2 teaspoon almond extract
•
Topping
•	4 cups peaches, peeled, sliced and sweetened to taste
•	1 cup heavy cream, whipped with 1 tablespoon sugar

Instructions:

1.	HEAT oven to 425º F. Spray baking sheet with no-stick cooking spray.
2.	RESERVE 2 tablespoons almonds. Combine flour, sugar and remaining almonds in a large bowl.
3.	WHISK together 1/3 cup of cream, egg, and melted butter in small bowl. Stir into flour mixture to make dough.
4.	FORM into 8 individual mounds using 2 spoons or hands; place 2 to 3 inches apart on prepared baking sheet.
5.	BAKE 10 to 12 minutes or until golden brown.
6.	SPLIT shortcakes in half; place on individual serving plates. Fill and top with peaches and whipped cream. Sprinkle with reserved toasted almonds.
TIP	*Toasted almonds: Place almonds in a single layer on an ungreased baking sheet. Bake at 350º F. for 10 to 15 minutes stirring occasionally until golden brown.