Ingredients
3
peaches, peeled and sliced into thin wedges, or 1 bag (1 lb) frozen sliced peaches, thawed
1
container (6 oz) fresh raspberries (1 1/2 cups)
3/4
cup granulated sugar
2 1/2
cups Gold Medal™ all-purpose flour
1/2
cup granulated sugar
2
teaspoons baking powder
1/2
teaspoon salt
1/2
cup firm butter or margarine
2/3
cup milk
1/2
teaspoon almond extract
1
egg, slightly beaten
1
tablespoon milk
1/4
cup sliced almonds
3
tablespoons coarse sugar
1
pint (2 cups) vanilla ice cream
Preparation
In medium bowl, mix peaches, raspberries and 3/4 cup sugar. Let stand 1 hour so fruit will become juicy.
Meanwhile, heat oven to 400°F. In medium bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Using wooden spoon, stir in 2/3 cup milk, the almond extract and egg just until blended. (Dough will be stiff.)
On ungreased cookie sheet, drop dough by 8 spoonfuls about 2 inches apart. Brush with 1 tablespoon milk; sprinkle almonds over tops of each. Sprinkle with coarse sugar.
Bake 14 to 16 minutes or until light golden brown. Remove from cookie sheet; cool 10 minutes.
Cut shortcakes in half. Spoon about 1/4 cup ice cream onto bottom of each shortcake. Top each with 1/2 cup of the peach mixture; add tops of shortcakes.
