cliocooks

March 5, 2011 at 9:39am

I plan on making this with bacon, but like the walnut suggestion too. I wonder if smokehouse almonds would be an even better substitute for the bacon? I've found that whole almonds tend to become soggy when baked in the kind of gooey topping these buns feature. if you don't mind a less-than-crisp texture, then go for it PJH
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