Peachy Almond Shortcakes

• 1/2 cup almond flour
• 4.5 ounces all-purpose flour (about 1 cup)
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup chilled butter
• 1/4 cup reduced-fat buttermilk
• 2 tablespoons canola oil
• 1 tablespoon amaretto
• Cooking spray
• 2 cups sliced peaches
• 1 tablespoon powdered sugar
• 1 teaspoon fresh lime juice
• 1/2 cup frozen reduced-fat whipped topping, thawed

1. Preheat oven to 350u0b0.
2. Place almond flour in a dry skillet over medium heat. Cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Cool.
3. Weigh or lightly spoon all-purpose flour into a dry measuring cup; level with a knife. Combine flours, sugar, baking powder, and salt in a medium bowl, stirring with a whisk; cut in butter with a pastry blender until mixture resembles coarse meal. Combine buttermilk, oil, and amaretto; add to flour mixture, stirring just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 to 7 times with floured hands. Divide dough into 2 equal pieces. Pat each piece into a 4-inch circle on a baking sheet coated with cooking spray. Cut each circle into 4 wedges, cutting into but not through dough. Bake at 350u0b0 for 27 minutes or until golden. Cut rounds into wedges.
4. Combine peaches, powdered sugar, and lime juice. Split each shortcake wedge in half horizontally. Place 1 wedge on each of 8 dessert plates; fill each with 1/4 cup peach mixture and 1 tablespoon whipped topping.

almond flour, flour, granulated sugar, baking powder, salt, chilled butter, buttermilk, canola oil, amaretto, cooking spray, peaches, powdered sugar, lime juice, frozen reducedfat whipped topping

Taken from www.myrecipes.com/recipe/peachy-almond-shortcakes (may not work)