"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
2 T. margarine/butter, melted 10 refrigerator biscuits (1 tube) 2 T. sugar 1/4 c. raspberry preserves 2 T. slivered almonds
Brush butter on both sides of biscuits. Place on a greased baking sheet or in a greased 9" round pan; sprinkle with sugar. Make an indentation in the center of each biscuit, fill with 1 t. preserves. Sprinkle almonds on top. Bake at 425º for 9-11 minutes or until golden brown.
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