Peach Almond Shortcake

2 cups flour                                         

1 tablespoon butter, softened

2 tablespoons sugar                            

¼ cup packed brown sugar

3 tsp. baking powder                          

½ cup slivered almonds

1 tsp salt                                               

4 cups sliced peaches, sweetened

1/3 cup shortening                               

¾ cup milk

Almond Whipped Cream (beat 1 cup chilled whipping cream, 3 TBL. sugar and ½ tsp. almond extract in chilled bowl)

Heat oven to 450 degrees.  Grease round pan, 9x11 ½ inches.  Mix flour, 2 Tbl. sugar, the baking powder and salt.  Cut in shortening.  Stir in milk.  Spread in pan: brush with butter.  Sprinkle with brown sugar and almonds.  Bake until golden brown, about 20 minutes.  Remove from pan: cool slightly.  Split shortcake to make 2 layers.  Fill layers with half of the Almond Whipped Cream and peaches.  Top each serving with remaining whipped cream and peaches.