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1
Position rack just above center of oven and preheat to 375F.
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2
Line rimmed baking sheet with parchment.
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3
Whisk egg white and 3 tablespoons sugar in small bowl to blend.
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4
Mix in almonds.
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5
Blend 1/2 cup sugar and almond paste in processor until fine meal forms.
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6
Add flour, baking powder, lemon peel, salt, and ginger; blend 5 seconds.
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7
Add butter and cut in, using on/off turns, until coarse meal forms; transfer to large bowl.
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8
Whisk egg yolk, buttermilk, and vanilla in small bowl.
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9
Gradually add buttermilk mixture to dry ingredients, tossing until moist clumps form.
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10
Using floured hands, gather dough together.
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11
Divide dough into 8 equal pieces; roll each into 2-inch ball.
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12
Place balls on prepared baking sheet, spacing 2 to 3 inches apart.
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13
Gently press top of each ball to flatten slightly.
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14
Divide almond topping (including egg white) among biscuits; spread to cover.
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15
Bake biscuits until golden brown and tester inserted into center comes out clean, about 26 minutes (biscuits will spread).
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16
Cool on sheet 5 minutes.
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17
Transfer to rack and cool.
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18
(Can be made 8 hours ahead.
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19
Cover; store at room temperature.)
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20
Combine berries, lemon juice, and remaining 2 tablespoons sugar in medium bowl.
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21
Stir in preserves.
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22
Let stand until juices form, at least 1 hour and up to 2 hours, stirring occasionally.
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23
Cut biscuits horizontally in half.
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24
Place bottoms on plates.
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25
Top with berry mixture, cream, and biscuit tops.
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26
*Available in specialty foods stores and in the baking products section of most supermarkets.
