Raspberry Almond Spiral Biscuits
By Amanda26
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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