Peach Melba Shortcake

Ingredient

• 2 cups all purpose flour 
• 1/2 cup sugar, divided 
• 1 tablespoon baking powder 
• 1 teaspoon baking soda 
• 1/4 cup cold butter, diced 
• 1 cup whipping cream 
• 1 teaspoon vanilla 
• 2 tablespoons melted butter 
• 1/2 cups sliced almonds 

• 3 ripe peaches 
• 1 cup whipping cream 
• 1/4 cup sugar 
• 1/2 teaspoon vanilla 
• 1 cup fresh raspberries (optional) 

Preheat oven to 400°F. 
To make shortcake: 
In a large bowl stir together flour, 1/3 cup of the sugar, baking powder and baking soda. Cut in diced butter or pulse in a food processor until mixture resembles fine meal; set aside. In a small bowl, blend together whipping cream and vanilla. 
Pour over dry ingredients, stirring with a fork. 
Form into a ball and knead on a floured surface about 12 times; flatten slightly. Roll dough into a 9 inch disc and place in a 9 inch pie plate. With a knife, score the top into 6 wedges. Brush with 2 teaspoons of the melted butter. Gently toss remaining sugar and the almonds with remaining melted butter and sprinkle over the top. Bake for 18 to 20 minutes or until golden. Cover top with foil if browning too quickly. 
To prepare topping: 
Peel and slice peaches; set aside. In a small bowl, beat whipping cream with sugar and vanilla until soft peaks form. 
To assemble: 
Cut shortcake into wedges and slice each wedge in half horizontally. Spoon whipped cream on bottom half of wedge. Top with peaches, raspberries, more whipped cream and top of shortcake wedge. 

NOTE: Drained canned peaches may be used. 

Yield: 6   servings