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Categories:
almonds eggs sugar vegetable shortening butter eggs vanilla almond flour baking powder salt baking soda buttermilk strawberries
Viewed: 39 - Published at: 2 years agoIngredients
- 1 1/4 cups almonds sliced, divided
- 1 large eggs white, lightly beaten
- 1 1/2 cups sugar divided
- 1/4 cup vegetable shortening
- 1/4 cup butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups flour, all-purpose
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
- 1 1/4 cups strawberries chopped, fresh
Method
- In a bowl, combine 1 cup almonds and egg white.
- Add 1/2 cup sugar; toss to coat.
- Spoon into a greased 15-in.
- x 10-in.
- x 1-in.
- baking pan.
- Bake at 350F (180C).
- for 9 to 11 minutes or until golden brown.
- stirring occasionally.
- In a large mixing bowl, cream shorting, butter and remaining sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in extracts.
- Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the buttermilk
- Fold in the strawberries and remaining almonds.
- Fill greased or paper-lined muffin cups two-thirds full.
- Sprinkle with sugared almonds.
- Bake at 350F (180C).
- for 20 to 25 minutes or until a toothpick comes out clean.
- Cool 5 minutes before removing from the pans to wire racks.
- Yield: 1 1/2 dozen.
