1. Make the fruit filling. In a bowl, combine peaches, sugar, and amaretto or tea. Stir in the blackberries. Let sit at room temperature for 30 to 60 minutes for the juices to develop. May be prepared 1 day in advance and stored, refrigerated.

2. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.

3. Prepare the shortcakes. In a large bowl, whisk flour, chopped almonds, sugar, baking powder, baking soda, and salt. Using a pastry blender or a fork, cut butter into the dry ingredients until the mixture is crumbly and the size of small peas.

4. In a small bowl, combine egg, 1/2 cup milk, sour cream, and almond extract.Make a well in the center of the flour mixture and pour in milk mixture. Mixwith a fork until dough is moist and starts to form clumps. Using your hands or a rubber spatula, turn the dough over about 6 times until it comes together.

5. Place dough on a lightly floured work surface and pat it into an 8-inch circle, about 1 inch thick. Cut the circle in half, then cut each half into 6 wedges to yield 12 wedges. Using a thin metal spatula, transfer the cakes to the prepared baking sheet, leaving some space between. Brush the tops with the remaining milk and sprinkle with the sliced almonds and sugar. Bake untilgolden and firm-crisp on the outside, about 15 to 17 minutes.

6. Assemble the shortcakes. Split the biscuits in half horizontally using a serrated knife. On the bottom half of each biscuit, spoon about 1/3 cup of the fruit and juices, add a dollop of whipped cream, and cover with the top half of the biscuit. Serve immediately.

Source: Hannaford fresh Magazine, July -,- August 2012