Almond Bear Claws

4 oz. cream cheese, softened
1/4 cup orange marmalade
1/4 cup raisins
2 (12 oz.) cans refrigerated buttermilk flaky biscuits

Preheat oven to 375°F. Grease a large cookie sheet.

In small bowl, combine cream cheese, marmalade and raisins; blend well. Separate dough into 20 biscuits. Press or roll each biscuit to a 4-inch circle.

Spoon 1 tablespoon cream cheese mixture on center of 10 of the biscuits; top with remaining biscuits. Press edges with fork to seal; cut five 1/2-inch slits, 1 inch apart,around 1 side of each biscuit to resemble a bear claw.

Topping:

1/4 cup sliced almonds
2 tablespoon sugar
1/4 cup orange juice

In small bowl, combine almonds and sugar. Dip top of each biscuit in orange juice; sprinkle with almond mixture. Place biscuits on greased cookie sheet.

Bake at 375°F for 15 to 20 minutes or until golden brown.


Winware 16-Inch by 22-Inch Aluminum Sheet Pan

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