Orange-Almond Shortcakes with Cranberry Parfait

Orange-Almond Shortcakes with Cranberry Parfait
Photo by Lisa Hubbard

Ingredients

  • 6 tablespoons non-hydrogenated vegetable shortening
  • 1 tablespoon baking powder
  • 2/3 cup orange juice
  • ½ teaspoon ground ginger
  • 8 large egg yolks
  • 1 8-ounce container frozen nondairy cream topping
  • 2/3 cup orange juice
  • + 12 more ingredients
    • 2 cups all purpose flour
    • ½ cup sliced almonds
    • 1 12-ounce package fresh or frozen cranberries
    • ¾ cup sugar
    • 1 teaspoon finely grated orange peel
    • 2 tablespoons light corn syrup
    • 1 tablespoon vodka
    • 1 large egg
    • ½ teaspoon salt
    • ½ 7-ounce log almond paste
    • 1 12-ounce container frozen concentrated cranberry juice cocktail
    • ¾ cup sugar

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. Combine egg yolks, sugar, orange juice, corn syrup,...

View full recipe at Epicurious

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