For the Pastry
Preheat over to 425o. Combine dry ingredients in a bowl. Add Crasins and mix well. Stir in heavy cream. Spoon out small round portions onto a parchment covered cookie sheet. Make a small hole in each portion and drop in ¼ teaspoon agave nectar. Bake 12 minutes, rotating cookie sheet after 6 minutes. Drizzle warm bisconies with lime glaze.
For the Lime Glaze
Heat butter in saucepan until melted. Stir in powdered sugar and lime zest. Add lime juice, on tablespoon at a time, stirring until consistency is smooth.
Courtesy of chef Robert Belott