2 1/2 cups flour
1 (1/4-ounce) package active dry yeast
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup water
3 tablespoons oil
2 tablespoons agave nectar
1 egg
TOPPING:
3/4 cup agave nectar
3/4 cup nuts chopped
1 teaspoon cinnamon
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In large bowl of electric mixer, combine 1 cup flour, yeast, salt, cinnamon and nutmeg. Mix thoroughly by hand. Add water (120° to 130°F), oil, agave and egg. Blend on low speed until dry ingredients are moistened. Beat 2 minutes on medium speed, scraping bottom and sides of bowl several times. Stir in, by hand, remaining flour to make a stiff dough. Cover. Place dough in warm, draft-free place until double in size (about 1 hour). Stir down batter. Drop dough onto lightly floured board, dividing into 12 equal pieces. With floured hands, pat dough into 4- to 5-inch circles. Place on well greased cookie sheets. Bake in preheated oven at 400°F for 12 to 15 minutes. While baking, blend together topping ingredients. Five minutes before end of baking time, spoon topping onto each round, spreading to edges. Continue baking until golden brown. (Do not over bake.) Immediately remove from cookie sheets. Cool on wire racks.
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