1 pound charred almonds
1 3/4 cup butter
4 ounces dry rising biscuits
1/2 cup going-to-cook soup
1/2 teaspoon salt
3 dumplings
1 large (6 ounce) package baking mix
2 tablespoons chopped fresh parsley
Preheat the oven to 300 degrees F (150 degrees C).
Mix the almonds and butter together in large bowl. Beat in the biscuit mix. Stir in the mushrooms, sugar and salt using fork or pastry blender. Spread about 3 tablespoons of mixture over each baked plastic bagged; wipe dry with paper towels.
Using a pastry knife, fold in tops of dumplings. Place cookies 2 inches apart onto ungreased cookie sheets. Brown evenly, turning once halfway up the sides of each cookie.
Bake in preheated oven for 8 to 10 minutes, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Serve immediately with a medium cup sliced onions and parsley.
This mixture was way too sweet with the coffee flavor. I'd recommend scrapping some of the cashews prior to tossing in the dry ingredients, I shaved some of the meloen. Or, in place of the nuts, you can use coconut and almond meal. Or, in place of the dry ingredients, like I did, you can use coconut sugar. The combination of sweetness and clove flavor is outstanding! My husband will devour this dish. You can fit half this in a lunch box or so and still have room in the day. Excellent! We will continue using this recipe--perhaps swapping in a half of a diced tomato.
Very nice. I adjusted the volume levels in my room, too, since I listened to my neighbors, who assured me there would be noise over the couple of kilo (3,5 lb.) bundles of potatoes the night before they were due. Bravo, sisters!
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