ORANGE-ALMOND SHORTCAKES WITH CRANBERRY PARFAIT

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Orange-Almond Shortcakes with Cranberry Parfait image

Provided by Selma Brown Morrow

Categories     Cake     Fruit Juice     Egg     Dessert     Bake     Hanukkah     Kid-Friendly     Cranberry     Orange     Almond     Winter     Kosher     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Small Plates

Yield Makes 8 servings

Number Of Ingredients 21

Parfait:
1 12-ounce package fresh or frozen cranberries
1 12-ounce container frozen concentrated cranberry juice cocktail, thawed
8 large egg yolks
3/4 cup sugar
2/3 cup orange juice
2 tablespoons light corn syrup
1 tablespoon vodka
Biscuits:
1 large egg, separated
3/4 cup sugar, divided
1/2 cup sliced almonds
1/2 7-ounce log almond paste,* diced
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon finely grated orange peel
1/2 teaspoon salt
1/2 teaspoon ground ginger
6 tablespoons non-hydrogenated vegetable shortening, frozen, diced
2/3 cup orange juice
1 8-ounce container frozen nondairy cream topping, thawed

Steps:

  • For parfait:
  • 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, and vodka in large metal bowl. Place over saucepan of boiling water. Using electric mixer, beat until thick and billowy and instant-read thermometer registers 140°F for 3 minutes, about 7 minutes total. Remove bowl from over water. Beat mixture 2 minutes. Add 1 cup cranberry puree; beat until mixture is cool, about 5 minutes. Cover; freeze until firm, about 4 hours. DO AHEAD: Can be made 3 days ahead; keep frozen. Chill remaining puree.
  • For biscuits:
  • Set rack in top third of oven and preheat to 400°F. Line baking sheet with parchment. Whisk egg white and 1/4 cup sugar in small bowl. Add almonds;toss to coat.
  • Grind 1/2 cup sugar and almond paste in processor to fine meal. Add flour and next 4 ingredients; blend 5 seconds. Add shortening; blend until coarse meal forms. Transfer to large bowl. Whisk egg yolk and orange juice in small bowl; add to dry ingredients, tossing until clumps form. Gather dough into 10-inch-long log. Cut crosswise into 10 pieces. Shape each into 2 1/4-inch round, about 1 inch thick. Place on sheet. Spoon almonds over biscuits (some egg white will be left over).
  • Bake biscuits until golden and tester inserted into centers comes out clean, 25 minutes. Transfer to rack; cool.
  • Swirl 1 cup remaining cranberry puree into cream topping (in about 5 turns; do not overmix) for ribboned look. Halve biscuits horizontally. Let cranberry parfait soften slightly at room temperature 10 minutes before assembling shortcakes. Mound parfait onto biscuit bottoms; cover with tops. Mound cream-cranberry mixture alongside.
  • *Almond paste is available in the baking aisle of supermarkets and specialty foods stores.

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