Sugar Crusted Biscuit Puffs
|Finely chopped almonds/Finely chopped filberts||1⁄2 Cup (8 tbs)|
|Currants/Raisins||1⁄4 Cup (4 tbs)|
|Margarine/Butter||1 Tablespoon, softened (Parkay)|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated orange peel||3 Teaspoon|
|Egg||1 , separated, reserve white for topping|
|Marsala wine/Rum||2 Teaspoon|
|Refrigerated flaky biscuits||1 Can (10 oz) (Hungry Jack)|
|Egg white||1 (Reserved)|
|Marsala wine/Rum||1 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Finely chopped almonds/Finely chopped filberts||1⁄4 Cup (4 tbs)|
Heat oven to 375Â°F.
In small bowl, combine all filling ingredients.
Separate dough into 10 biscuits; press or roll each into 4-inch circle.
Spoon 1 tablespoon filling onto center of each circle.
Fold dough over filling, covering completely; seal well, shaping into balls.
Combine reserved egg white and wine; beat until foamy.
Combine 1/3 cup sugar, 1/4 cup finely chopped nuts and 1/2 teaspoon cinnamon.
Dip top and sides (not seam) of each filled biscuit in egg white mixture, then in nut mixture.
Place seam-side-down on ungreased cookie sheet.
Bake at 375Â°F.for 12 to 16 minutes or until golden brown.
Remove from cookie sheet immediately.