Ingredients
1
egg
1/2 cup sugar
5 Tablespoons of sugar
1/2 cup sliced almonds
1/2 7-ounce log almond paste (cut into 1/2-inch cubes)
2 cups all purpose flour
1 tbsp baking powder
1 tsp grated lemon peel
1/2 tsp salt
1/2 tsp ground ginger
3/4 stick chilled unsalted butter, cut into 1/2-inch cubes
2/3 cup chilled buttermilk
1 tsp vanilla extract
2 cups halved hulled strawberries
1 1/2-pint container blackberries
1 1/2-pint container blueberries
1 1/2-pint container raspberries
1 tsp fresh lemon juice
3/4 cup cranberry jelly
Lightly sweetened whipped cream
Baking Sheet
Food processor
Directions
1.
Put your oven rack towards the middle and closer to the top of the oven
Heat oven to 375°F.
Line rimmed baking sheet with parchment.
Separate the egg white from the yolk (keep both)
Whisk the egg white with 3 tablespoons of sugar.
Add the almonds.
Blend 1/2 cup sugar and almond paste in food processor until fine meal forms.
Add the flour, baking powder, lemon peel, salt, and ginger and blend for 5 seconds.
Add the butter and cut in, until coarse meal forms
Put in a large bowl.
Whisk the egg yolk, buttermilk, and vanilla in small bowl.
Slowly add the buttermilk mixture to the dry ingredients, tossing until moist clumps form.
Put flour on your hands and gather the dough together.
Divide the dough into 8 pieces and roll them into 2-inch balls.
Put the balls on the baking sheet 2 to 3 inches apart.
Squish the balls to flatten slightly.
Divide the almond topping (including egg white) among biscuits and spread to cover.
Bake the biscuits for about 26 minutes.
Cool on sheet 5 minutes.
Transfer to rack and cool. (Can be made 8 hours ahead. Cover; store at room temperature.)
Combine the berries, lemon juice, and remaining 2 tablespoons sugar in medium bowl.
Stir in the jelly.
Let it stand until juices form, 2 hours, stirring occasionally.
Cut the biscuits horizontally in half.
Place bottoms on plates. Top with berry mixture, cream, and biscuit tops.
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