• 1/2 cup almond flour
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp. baking powder
• 1/8 tsp. salt
• 1/4 cup chilled butter
• 1/4 cup buttermilk
• 2 TBS vegetable oil
• 1 TBS amaretto
• Cooking spray
• 2 cups sliced peaches
• 1 TBS confectioner’s sugar
• 1 tsp. fresh lime juice
• 1/2 cup Cool Whip, thawed

Preheat oven to 350 degrees. Add almond flour to a dry skillet and cook over medium heat for 4 minutes or until lightly browned, stirring occasionally. Remove from pan and cool. In a medium bowl, whisk together flours, sugar, baking powder and salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Combine buttermilk, oil and amaretto; add to flour mixture, stirring until just moist. Place dough on a lightly floured surface; knead lightly (about 6-8 times) with floured hands. Divide dough into 2 equal pieces. Pat each piece into a 4 inch circle on a baking sheet coated with cooking pray. Cut each circle into 4 wedges, cutting into but not through the dough. Bake at 350 degrees for 27 minutes or until golden. Cut rounds into wedges. Combine peaches, powdered sugar and lime juice. Split each shortcake wedge in half horizontally. Place 1 wedge on each of 8 dessert plates and fill each with 1/4 cup peach mixture and 1 tablespoon of whipped topping and serve.