SWEET CICELY COFFEE CAKE

2 Cups sweet Biscuit dough	2 Tbl. whole wheat Flour
1 1/2 Cups Almond paste	6 Tbl. Honey
1 Large can crushed Pineapple	4 Sweet Cicely leaves, chopped fine

Roll out biscuit dough on floured surface until about 1/2 inch thick and oblong in shape. Spread almond paste and crushed pineapple in layers. Sprinkle with 2 Tbl. of flour and drizzle the honey over it. Top with sweet cicely leaves. Fold both sides over filling. Press seams to seal. Bake on lightly-floured cookie sheet for 20 minutes.