Raspberry Almond Spiral Biscuits
You can bake these biscuits right from the freezer on Christmas morning. Serve with cream cheese and raspberry jam.
Servings: 12 biscuits
Ingredients:
Raspberry Almond Spiral Biscuits
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per biscuit: about | - |
| cal | 227 |
| pro | 4 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 30 g |
| fibre | 1 g |
| chol | 39 mg |
| sodium | 295 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 10% |
| vit A | 8% |
| vit C | 2% |
| folate | 26% |
-
2-1/2 cups (625 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
2-1/2 tsp (12 mL) baking powder
1/2 tsp (2 mL) each baking soda and salt
1/2 cup (125 mL) cold butter, cubed
1 cup (250 mL) buttermilk
1 egg
3 tbsp (50 mL) seedless raspberry jam
1/4 cup (50 mL) sliced almonds
Glaze:
1/4 cup (50 mL) icing sugar
4 tsp (20 mL) whipping cream
Dash almond extract
Preparation:
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.
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
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