Raspberry Almond Spiral Biscuits

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 (200°C) 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.

Source : Canadian Living Magazine: December 2006