Italian Cream Biscuit Cups

• 12 cup ground walnuts or 12 cup almonds
• 14 cup sugar
• 12 teaspoon cinnamon
• 1 (7 1/2 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits (10 count size)
• 14 cup margarine or 14 cup butter, melted
• 23 cup cream cheese
• 2 tablespoons sugar
• 12 teaspoon lemon juice

1. Heat oven to 375.
2. Grease 10 muffin cups.
3. In a small bowl, combine walnuts, 1/4 cup sugar and cinnamon.
4. Separate dough into 10 biscuits.
5. Press or roll each into a 4-inch circle.
6. Dip biscuits in margarine then in coat lightly in walnut mixture.
7. In a small bowl, combine cream cheese, 2 tbsp sugar and lemon juice until well blended.
8. Spoon 1 rounded tablespoonful of cream cheese mixture onto center of each biscuit.
9. Bring 4 opposite points of dough to center of filling; pinch edges to seal.
10. Place seam side up in prepared muffin cups.
11. Bake at 375 for 15-25 minutes or until deep golden brown.
12. Cool 5 minutes; remove from pans.
13. Store in refrigerator.

ground walnuts, sugar, cinnamon, readytobake, margarine, cream cheese, sugar, lemon juice

Taken from www.food.com/recipe/italian-cream-biscuit-cups-112759 (may not work)