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1
Heat oven to 350u00b0F
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2
Generously spray 8 (2 3/4x1 1/4-inch) nonstick muffin cups with non-stick cooking spray.
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3
In 1-quart saucepan, mix syrup ingredients; heat to boiling.
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4
Remove from heat; cool 10 minutes.
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5
Discard whole cloves.
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6
Meanwhile, in food processor bowl with metal blade, place filling ingredients.
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7
Cover; process with on-and-off pulses until finely chopped: set aside.
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8
Separate dough into 8 biscuits.
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9
Separate each biscuit into 3 layers.
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10
Place 1 biscuit layer in bottom of 1 muffin cup.
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11
Brush dough with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup.
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12
Place second biscuit layer on top; press edge of second biscuit into side of bottom biscuit.
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13
Brush with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup.
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14
Top with third biscuit layer.
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15
Brush with syrup; sprinkle with 1 teaspoon nut filling.
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16
Repeat with remaining biscuits.
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17
Reserve remaining syrup (about 1/2 cup). *see note below
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18
Bake 18 to 22 minutes or until deep golden brown.
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19
Cool 1 minute.
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20
Remove from pan.
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21
Serve warm with remaining syrup.
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22
*To make ahead, prepare as directed through step 4; cover and refrigerate overnight.
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23
Bake as directed.
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24
Reheat reserved 1/2 cup syrup in microwave on High 30 to 60 seconds until hot.
