Ingredients
1/4 cup all-purpose flour2 tablespoons sugar1/4 cup cold butter, cubed1/4 cup slivered almonds, toasted and finely chopped2 tablespoons maraschino cherries, drained and finely chopped1/2 teaspoon almond extract1 tube (16.3 ounces) large refrigerated flaky biscuits (8 count)ICING:1/2 cup confectioners’ sugar1 teaspoon butter, softened1/4 teaspoon almond extract2 to 3 teaspoons water2 tablespoons slivered almonds, toasted and chopped1 tablespoon maraschino cherries, drained and chopped
Preparation
Preheat oven to 350°. In a small bowl, mix flour and sugar; cut in butter until crumbly. Stir in almonds, cherries and extract until crumbly and well blended.
Split biscuits horizontally in half. Line bottom of a greased 8x4-in. loaf pan with three biscuit halves. Sprinkle 2 tablespoons crumb mixture over biscuits; press gently into dough.
Place remaining biscuit halves on a lightly floured surface. Top each with remaining crumb mixture; press gently to adhere. Stack seven of the topped biscuits; place stack sideways at one end of the pan, facing crumb sides inward. Repeat with remaining six biscuits, placing stack at opposite end of pan, again facing crumb sides inward.
Bake until golden brown, 35-40 minutes. Cover loosely with foil if top browns too quickly. Cool in pan 10 minutes before removing to a serving plate.
For icing, mix confectioners’ sugar, butter, extract and enough water to reach a drizzling consistency. Spoon over warm bread. Top with almonds and cherries.
