Almond Chocolate Strawberry Shortcake

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2 cups almond flour/meal

2 teaspoons GF baking powder

3 tablespoons powdered sugar

Pinch of salt

1 cup dark chocolate chunks

1 1/2 cups chopped fresh strawberries

6 tablespoons frozen unsalted butter

1 tablespoon cream or milk

1 egg, room temperature

1 teaspoon almond extract
2 tablespoons orange zest

Preheat oven to 425 F.

Add flour, sugar, butter, baking powder and salt to a food processor, pulse until mixture is crumbly. 

Whisk egg, orange zest and milk until well combined in a separate bowl. Gradually pour in one tablespoon at a time to the dry ingredients until the dough comes together but not wet (you might not need all the liquid). Don't over mix!

Turn out onto a floured surface and divide into 8 equal portions. With floured hands, pat each piece into a 3" round, about 2" thick. Place on a lined cookie sheet leaving space in between. Divide chocolate chunks and strawberries evenly amongst the dough circles and press down firmly. Brush dough with a little milk and bake for 10 to 15 minutes or until golden and cooked through.

Ganache:

1/3 cup dark chocolate chunks

1/3 cream

Bring heavy cream in a saucepan on medium heat to simmer (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny. Pour into a small piping bag with a small round opening and pipe chocolate in a back and forth movement to decorate the top of the shortcake (refer to picture).

Serve shortcake warm with fresh whipped cream and extra strawberries on the side.

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