1/2 c. chopped almonds or filberts
1/4 c. raisins
1 tbsp. butter, softened
1/4 c. sugar
1 to 3 tsp. grated orange peel
1 egg, separated (reserve white for topping)
2 tsp. Marsala wine or rum

PASTRY:

10 oz. can refrigerated flaky biscuits

In small bowl, combine all filling ingredients. Separate dough into 10 biscuits; press or roll each into 4-inch circle. Spoon 1 tablespoon filling onto center of each circle. Fold dough over filling, covering completely; seal well, shaping into balls.

TOPPING:

Reserved egg white
1 tbsp. Marsala wine or rum
1/3 c. sugar
1/4 c. chopped almonds or filberts
1/2 tsp. cinnamon

Combine reserved egg white and wine; beat until foamy. Combine 1/3 cup sugar, 1/4 cup chopped nuts and 1/2 teaspoon cinnamon.

Dip top and sides (not seam) of each filled biscuit in egg white mixture, then in nut mixture. Place seam-side-down on ungreased cookie sheet. Bake at 375 degrees for 12-16 minutes or until golden brown. Remove from cookie sheet immediately. 10 pastries.

Tip: If desired, anise powder can be substituted for cinnamon. May use walnuts or pecans in place of almonds.