Cherry Almond Sauce with Shortbread Biscuits

 A field of water lilies makes an early summer appearance. 

Add some pizzazz to your 4th with a Cherry Almond Shortbread Biscuit Dessert.  

A juicy cherry almond filling that oozes flavor sandwiched between shortbread biscuits. You don't need a holiday to enjoy this scrumptious dessert.

Cherry Almond Filling

Cook's Notes: Filling can be made ahead and refrigerated until serving. Recipe serves 3-4.

Ingredients:

• 4 cups cherries, pitted, cut in half if big
• 1 teaspoon almond extract
• 2 tablespoons cornstarch
• 2 tablespoons sugar
• 3/4 cup water
• 1 can Solo Cherry Cake and Pastry Filling  
• Optional 1-2 tablespoons cherry brandy

Directions:

• Combine the cherries, sugar, water, and cornstarch. Mix well and bring to a boil. Reduce heat to low, adding in almond extract, cherry filling, and cherry brandy if using. Cook on low heat for 2 minutes or until thickened.
• Cool, place in a container, and refrigerate until needed.  

Shortbread Biscuits

Cooking Tip: Keep your hands floured when working with sticky dough. 

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ⅓ cup cold butter, cut into small pieces
• ½ cup cold 2% milk
• ½ teaspoon almond extract

Directions:

• Heat oven to 425 degrees. Line a baking sheet with parchment paper. 
• Whisk together flour, sugar, baking powder, and salt. In a food processor add dry ingredients and pulse in butter until it forms coarse crumbs. 
• Remove and place in a medium-sized bowl. Stir in milk and almond extract. Gently gather the dough into a ball. Divide into 6 pieces and place on a baking sheet about 2 inches apart.

• Bake at 425 degrees for 11 minutes, or until lightly browned and cooked through.