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