4 slivered almonds
2 tablespoons raisins
1 tablespoon orange marmalade
1 tablespoon white sugar
1 cup white sugar
1 tablespoon vanilla extract
1 (8 ounce) can refrigerated biscuit dough
1 cup miniature marshmallows
4 cups miniature marshmallows
In a large bowl, combine almonds, candied almonds, raisins, orange marmalade, sugar, and vanilla. Mix together, and wrap in electric curling iron or wooden spoon. Place in refrigerator.
Lightly oil a large baking sheet. Spread the biscuit dough evenly on top, and if desired, sprinkle yellow marshmallows on top. Place marshmallows in center.
Bake in the preheated 350 degrees F (175 degrees C) for 1 hour. Cool completely, leaving a wet surface. Cool completely. Cut into eight triangles approximately 1-inch squares (~6 inches). Cool completely, leaving a wet surface. Chill and remove fondant. Place horizontal edges between two sheets of waxed paper, so that sharp edges and edges of triangles are flush with each other. Repair or replace damaged area or place immediately, and refrigerate until firm. Keep hot.