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Pluot Biscuits with Cherries & Almond Cream

From Our Kitchen

Preheat oven to 350ºF


2½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
⅛ tsp. pepper
6 oz. cream cheese
½ lb. butter, softened
1 Tbsp. orange zest
3 pluots, pitted, cut into small cubes
⅔ lb. cherries, pitted and halved
¼ cup granulated sugar
½ tsp. vanilla

Almond Cream
1 cup heavy cream
1 Tbsp. powdered sugar
2 Tbsp. almonds, toasted and finely chopped


Sift together flour, baking powder, salt and pepper. Put cream cheese, butter, sugar, and zest in a bowl. Using an electric mixer, beat mixture on medium speed until smooth. Lower speed and add pluots. Slowly add dry ingredients until the dough comes together. On a lightly floured work surface, press the dough down until it is 1½ inches high. Cut into circles and place on a sheet pan. Bake until golden brown, about 25 to 30 minutes.

In a separate bowl, beat cream until thick. Mix in sugar and almonds.

To serve: Cut biscuits in half. Put cherries on bottom piece and top with cream. Place top piece on, slightly off to the side.

Serves 6