4 c. biscuit mix
1/4 c. firmly packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground mace
Few grains salt
1/4 c. coarsely chopped toasted almonds
1/4 c. firmly packed brown sugar
2 tbsp. grated lemon peel
1 c. milk
1 egg, well beaten
1/2 c. butter, melted
1/2 tsp. vanilla extract
Coffee Glaze

Mix biscuit mix with 1/4 cup brown sugar, cinnamon, mace, and salt thoroughly; set aside. Combine almonds, remaining 1/4 cup brown sugar, and lemon peel; mix well

Blend milk, egg, 1/4 cup melted butter, and the extract. Make a well in the center of the dry ingredients and add the liquid. Stir with a fork until dough follows fork. Gently form dough into a ball and turn onto a lightly floured surface. Knead lightly 10-15 minutes.

Shape dough into 52 small balls, about 1 inch in diameter. Form three layers of balls, 18 in each of the first 2 and 12 in the third, in a greased 9 x 5 x 3 inch loaf pan, brushing each layer with some of remaining melted butter and sprinkling with a third of the nut mixture. Place 4 balls down the center and brush with any remaining butter.

Bake at 350 degrees for about 45 minutes or until loaf is golden brown. Remove from pan and drizzle with Coffee Glaze. Serve hot; pull apart with 2 forks. Makes one 9 x 5 inch loaf.

COFFEE GLAZE:

Stir about 2 1/2 teaspoons double or triple strength coffee into 3/4 cup confectioners sugar until smooth and of desired consistency.