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Raspberry Almond Spiral Biscuits

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Ingredients

  • Glaze:
  • 2-1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cold butter, cubed
  • 1 cup buttermilk
  • 1 egg
  • 3 tbsp seedless raspberry jam
  • 1/4 cup sliced almonds
  • 1/4 cup icing sugar
  • 4 tsp whipping cream
  • 1 dash almond extract

Details

Servings 12

Preparation

Step 1

Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper (double-line if freezing) or grease. Set aside.

In bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. In small bowl, whisk buttermilk with egg; add to flour mixture, stirring with fork to make soft dough. With floured hands, pat into rectangle.

Turn out dough onto floured surface; roll out to 10- x 6-inch (25 x 15 cm) rectangle. Spread with raspberry jam, leaving 1/2-inch (1 cm) border at 1 long side. Sprinkle with half of the almonds. Starting at long side with filling, roll up dough; pinch edge to seal. Using serrated knife, cut into 12 slices. Arrange, cut side down, in prepared pan. Sprinkle with remaining almonds. (Make-ahead: Wrap with plastic wrap then heavy-duty foil; freeze for up to 2 weeks. Increase baking time by about 10 minutes.) Bake in centre of 400°F oven until golden, about 20 minutes. Remove from pan to rack. Let cool for 15 minutes.

Glaze: In bowl, whisk together icing sugar, cream and almond extract; drizzle over warm biscuits.

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