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1
Heat oven to 350 degrees.
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2
Line a 15x10-inch jellyroll pan with Reynolds Wrap Foil.
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3
Spray with no-stick cooking spray.
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4
Place almonds in a large bowl.
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5
Stir egg white, water and vanilla together in a small bowl.
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6
Pour over almonds.
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7
Stir to evenly coat.
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8
Stir sugars and salt together in a small bowl.
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9
Pour over almond mixture.
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10
Toss to evenly coat.
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11
Spread evenly on foil-lined pan.
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12
Bake for 15-20 minutes or until almonds are glazed, stirring occasionally.
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13
Remove from oven.
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14
Allow to cool before removing from foil and breaking apart any large clumps.
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15
Place in a small bowl.
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16
Set aside.
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17
Meanwhile, for biscuits, line bottom and sides of a 13x9x2-inch baking dish or pan with a large sheet of Reynolds Wrap Foil.
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18
Spray with no-stick cooking spray.
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19
In a small deep mixing bowl, beat cream cheese and 1/4 cup of sugar on low speed until smooth.
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20
Add honey, cream and extract.
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21
Beat on low speed until combined.
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22
Spread each biscuit to a 3-4 inch circle.
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23
Add a scant tablespoon of cream cheese mixture in center of each biscuit.
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24
Enclose biscuits around mixture and seal.
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25
Arrange 15 biscuits in foil-lined dish.
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26
Drizzle with half of melted butter then sprinkle with 2 tablespoons of remaining sugar.
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27
Add remaining 15 biscuits and drizzle with remaining butter then sprinkle with remaining sugar.
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28
Bake for 25-35 minutes until biscuits are done and tops are golden brown, covering with another sheet of Reynolds Wrap Foil during last 10 minutes of baking time to prevent overbrowning.
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29
Cool for 5 minutes before inverting onto a large serving platter.
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30
Meanwhile, for sauce, whisk chocolate, cream, salt, and vanilla together in a small deep mixing bowl.
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31
Place in a small bowl.
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32
Cover with Reynolds Wrap Foil to keep warm.
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33
Arrange bowls of almonds and sauce on edge of platter.
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34
For each serving, place 2-3 biscuits on each serving plate and drizzle with warm sauce as desired then sprinkle with a few almonds.
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35
Serve warm.
