Raspberry Almond Spiral Biscuits

Raspberry Almond Spiral Biscuits
Raspberry Almond Spiral Biscuits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 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

  • Glaze:

  • 1/4

    cup icing sugar

  • 4

    tsp whipping cream

  • 1

    dash almond extract

Directions

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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