Fig-and-Almond Streusel Biscuits

  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)

Another recipe

Switch theme