Source: Andre Prost, Inc.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 (7 ounce) roll almond paste, grated
1/4 cup heavy cream
Preheat oven to 400 degrees F. Lightly grease a baking sheet.
Sift the flour with the baking powder and salt into a food processor or large bowl. Using a food processor fitted with a metal blade, or with a pastry cutter and bowl, cut the butter into the flour mixture until crumbly.
Mix in the grated almond paste completely with the flour, until the mixture has the texture of instant oatmeal. Pour in the heavy cream and process, or mix with a spoon, until the shortcake forms a ball.
Turn out onto a lightly floured work table and knead one minute. Roll out to a 1/4-inch thickness; cut into stars or circles as desired, and lay on the baking sheet. Gather up leftover dough and re-roll, to cut out more stars. Bake for 13 to 15 minutes until done and slightly golden around the tips.
Makes 13 stars, about 3 1/2 inches across.