Family favorite doughnuts just got easier! Cut up biscuits; bake up into mini doughnuts, then glaze and sprinkle for the perfect finish.
Heat oven to 350(F). Separate dough into 8 biscuits. Cut each biscuit into 4 wedges. Roll each wedge into a ball. Place 1 inch apart on ungreased cookie sheet.
Bake 13 to 17 minutes or until light golden brown. Cool 5 minutes on cooling rack.
Meanwhile, in food processor, place almonds. Process 15 to 30 seconds until almonds are ground. Transfer almonds to shallow dish.
Place coconut in another shallow dish. In small bowl, combine powdered sugar, vanilla, almond extract, butter flavor and milk; beat with wire whisk until blended and smooth.
Line cookie sheet with cooking parchment paper. When cooled, dip half of each pop-em in glaze, allowing excess glaze to drip off before dipping glazed portion into almonds. Place on lined cookie sheet. Freeze 5 minutes to set glaze, if necessary.
Dip the uncoated side of each pop-em in glaze, allowing excess glaze to drip off before dipping into coconut. Place on cookie sheet. Let stand 5 minutes for glaze to set. Store tightly covered.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Doughnut (27g) | ||
Recipe Makes: 32 Servings | ||
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Calories: 92 | ||
Calories from Fat: 48 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 151mg | 5 % | |
Potassium 44mg | 1 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 8.4g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 92
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