Yield: 1 Servings
|2 cups||Bisquick Original baking mix|
|¼ cup||Margarine or butter; softened|
|2 tablespoons||Sliced almonds|
|5 teaspoons||Raspberry preserves|
|⅔ cup||Powdered sugar|
|1 tablespoon||Warm water|
|¼ teaspoon||Almond extract|
Prep Time: 20 min Bake Time: 15 min Heat oven to 400. Lightly grease large cookie sheet or pizza pan. Mix baking mix, margarine, and sugar in medium bowl until crumbly. Stir in milk until dough forms; beat 15 strokes.
Spread ⅔ cup of the dough into 5-inch circle on center of cookie sheet; sprinkle with almonds. Drop remaining dough by 10 rounded tablespoonfuls about 1 inch from circle and 1 inch apart. (Dough will bake together.) Make a shallow well in center of each with back of spoon; fill each with ½ tsp preserves.
Bake about 15 minutes or until golden brown. Drizzle Glaze over warm coffee cake.
Glaze: Mix all ingredients until smooth and thin enough to drizzle.
High Altitude Directions (3500 to 6500 feet): bake about 20 minutes.
Posted to brand-name-recipes by Whimsey Stephens <whimsey@...> on Feb 03, 1998