Fig-and-Almond Streusel Biscuits

• 2 recipes basic biscuits (see above)
• 7 tablespoons flour
• 6 tablespoons lightly toasted almonds, chopped
• 6 tablespoons light-brown sugar
• 2 tablespoons almond paste
• 2 tablespoons unsalted butter
• 4 dried mission figs, finely chopped
• 1/2 teaspoon cinnamon
• 18 teaspoon salt

1. Preheat oven to 450 degrees and position a rack in the top third of the oven.
2. Divide the biscuit dough into 2 balls and refrigerate.
3. For the streusel, mix the flour, almonds and sugar in a bowl.
4. Use a pastry cutter to work the almond paste into the dry ingredients.
5. Place the butter and figs in a pan over low heat.
6. Cook until the butter is melted and the figs soften, 2 to 3 minutes.
7. Pour into the dry ingredients, add the cinnamon and the salt and mix well with a fork.
8. Lightly flour a work surface.
9. Roll each ball of dough out into a circle about 1/3-inch thick.
10. Sprinkle the streusel mixture over one circle of the dough.
11. Place the second circle of dough on top and lightly press the circles together.
12. With a rolling pin, gently roll the dough to 1/2-inch thick.
13. Using a 2 1/2-inch biscuit cutter or glass, cut out the biscuits and put them on ungreased baking sheets.
14. Bake until golden, about 12 to 15 minutes.
15. Transfer to a wire rack to cool.

basic, flour, almonds, lightbrown sugar, almond paste, unsalted butter, mission figs, cinnamon, salt

Taken from cooking.nytimes.com/recipes/5998 (may not work)