Ingredients
5
tablespoons powdered sugar
1
large orange (1 tablespoon grated peel and 1 tablespoon plus 1 1/2 teaspoons juice)
1/3
cup coconut
1/4
cup sliced almonds, coarsely chopped
2/3
cup finely chopped pitted dates
1/4
cup Creamy Almond Butter
1
can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)
Preparation
Heat oven to 375°F. Line large cookie sheet with Parchment Paper. In small bowl, mix 2 tablespoons of the powdered sugar and 1 1/2 teaspoons of the orange juice with whisk until smooth; set aside. In another small bowl, mix coconut and almonds; set aside.
In medium bowl, mix dates and 1 tablespoon of the orange juice. Stir in almond butter, orange peel and remaining 3 tablespoons powdered sugar. Set aside.
Separate dough into 5 biscuits; press each biscuit to form 7x3 1/2-inch oval. Spoon about 2 tablespoons date filling on one half of each biscuit oval. Spread filling to center, 1 inch from short end and 1/4 inch from sides. Fold dough in half over filling; bringing top edge of dough even with bottom edge. Press edges firmly to seal.
Place biscuits 2 inches apart on cookie sheet. Using sharp knife or kitchen scissors, make four 1-inch cuts, 1 inch apart on sealed end of biscuit. Gently stretch each section between cuts to form claw shape. Brush tops of biscuits with reserved orange glaze; sprinkle evenly with reserved coconut mixture.
Bake 10 to 20 minutes or until golden brown and coconut is toasted. Cool 2 minutes; remove from pan to cooling rack. Cool completely, about 15 minutes.
