Fig-and-Almond Streusel Biscuits

Ingredients

• 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
• ½ teaspoon cinnamon
• ⅛ teaspoon salt

• Nutritional Information

  • Nutritional analysis per serving (18 servings)

    108 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 1 gram protein; 3 milligrams cholesterol; 83 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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18 to 20 biscuits

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

• The fig mixture can be substituted for the filling in the blueberry scones above.

40 minutes