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Italian Cream Biscuit Cup

MyCookbook Recipe Database
MyCookbook Member: LaurieO
Recipe Category: Dessert
Recipe Preparation Level: easy
    1/2 C ground walnuts or almond
    1/4 C sugar
    1/2 Tsp cinnamon
    10 oz. can flaky, buttermilk flaky biscuits
    1/4 C margerine or butter, melted
    2/3 C ricotta cheese or cream cheese, softened
    2 Tblsps sugar
    1/2 tsp lemon juice
    1/4 C sliced almond

    Heat oven to 375F. Grease 10 muffin cusps. In small bowl, combine walnuts, 1/4 C sugar and cinnamon. Separate dought into 10 biscuits; press or roll each to 4 inch circle. Dip in margarine, then coat lightly with walnut mixture. In small bowl, combine ricotta cheese, 2 tblsps sugar and lemon juice until well blended. Spoon 1 rounded tblsp ricotta
    mixture onto center of each biscuit. Bring 4 corners of dough to center of filling; pinch edges to seal. Place seeam-side-up in prepared muffin cups.Sprinkle with slice almonds.
    Bakr at 375F for 18 to 25 mins or until deep golden brown. Cool 5 mins; remove from pans. Store in refrigerator. 10 servings

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