Almond Biscuits with Strawberry Butter
Almond
Breads & MuffinsToppings
AppetizerBreakfast / Brunch
Vegetarian
prep
30
minscook
20
minsmake
12
servingsBiscuits:
1/2 cup
Fisher® Sliced Almonds, divided
2 cups
flour
1 tablespoon
baking powder
1 teaspoon
table salt
3/4 cup
(1-1/2 sticks) cold unsalted butter, cut into small pieces
3/4 cup
plus 1 teaspoon half-and-half, divided
Strawberry Butter:
1/2 cup
(1 stick) very soft unsalted butter
2 tablespoons
powdered sugar
1/8 teaspoon
table salt
1/4 cup
coarsely chopped fresh strawberries
2 tablespoons
chopped Fisher® Sliced Almonds
Food Safety Instruction
DIRECTIONS
- Heat oven to 350°F. Line cookie sheet with parchment paper.
- Finely chop 1/3 cup Fisher® Almonds. Combine chopped nuts, flour, baking powder and salt in medium bowl. Add butter and rub between fingers until mixture resembles coarse crumbs. Stir in ¾ cup half-and-half just until mixture holds together. Turn onto lightly floured surface; knead a few times until mixture is smooth. Press into ½-inch-thick disc. Cut with floured 2-1/2-inch round cutter to make 12 biscuits, rerolling scraps just once. Place on prepared pan. Brush tops with remaining 1 teaspoon half-and-half and sprinkle with remaining sliced almonds.
- Bake 20 minutes or until biscuits are browned and cooked through. Meanwhile, prepare Strawberry Butter. Mix butter, sugar and salt in a small bowl with rubber spatula until well blended. Stir in strawberries and nuts. Serve at room temperature with biscuits.
