Emily Luchetti

Almond Shortcakes with Raspberries and Lemon Cream

Preparation info
  • Serves

    6

    • Difficulty

      Medium

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By Emily Luchetti

Published 1993

  • About

Another version of our popular shortcakes, also to be served warm.

It is important to use the lemon curd on the day it is made.

Ingredients

  • 3 ounces toasted sliced almonds
  • 1½ cups flour
  • ½ teaspoon

Method

Preheat the oven to 350 degrees.

Put the almonds in a food processor fitted with the metal blade and finely grind them.

Combine the ground almonds, flour, salt, 3 tablespoons