Almond Butter Fingers Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the almonds on a rimmed baking sheet and bake, shaking the pan halfway through, until golden and fragrant, about 8 minutes. Transfer the almonds to a food processor and add 1/2 teaspoon salt, then process until it is a smooth paste, about 5 minutes. Add the honey and continue to process until combined. With the machine still running, slowly drizzle in 2 tablespoons oil. Thin if desired with the remaining tablespoon oil.

Steps:

• Cream butter and sugar.
• Add egg and beat well.
• Beat in almond and vanilla.
• Sift together flour, cinnamon and salt.
• Add to creamed mixture.
• Chilling mixture overnight makes for fuller cookies.
• Take a tablespoon of dough for each cookie shape into fingers and place on greased cookie sheet.
• Sprinkle with sugar.
• Bake at 350° for 20 minutes or until pale golden.
• Cool on rack.
• Dip one side of cookie in chocolate.
• Place on waxed paper till set.

Steps:

• Preheat oven to 275 degress farenheit. Lightly grease a 10 x 15-inch jelly-roll pan.
• In a large mixing bowl, beat butter, sugar and salt together until light and fluffy. Beat in egg yolk and both extracts. Stir in cardamom, then flour, 1/2 c at a time, blending after each addition.
• Use a rubber spatula to spread dough evenly over bottom of prepared pan, or dampen your fingers with water and pat dough into place.
• In a small bowl, lightly whisk egg white until frothy. Pour over dough; spread evenly with the back of a large spoon. Sprinkle nuts over dough and press lightly into surface with the back of a spoon.
• Bake 50 to 60 minutes, or until golden brown. Immediately cut into 40 (1 x 3 3/4-inch) fingers with a sharp knife while the bars are still warm. You can get 40 fingers by cutting 10 strips one way and 4 the other.
• Cool 15 minutes in pan on rack. Carefully remove from pan with a metal spatula; cookies are very fragile. Cool completely on racks. Store in an airtight container at room temperature for 1 week or freeze for longer storage.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together unsalted butter and sugar. Beat in the egg and egg yolk one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking powder and salt; gradually stir into the sugar mixture until smoothly blended. Fill a large pastry bag fitted with a 3/4 inch round tip. A large freezer storage bag with one of the corners snipped off will also work.
• Pipe dough into 2 inch long logs using a side to side squiggle motion. Space cookies at least 2 inches apart. Place cookie sheets with cookies into the freezer for a couple of minutes to harden.
• Bake for 15 minutes in the preheated oven, or until cookies are lightly browned. Cool for a few minutes on the baking sheets, then remove to wire racks to cool completely.
• In the microwave or in a metal bowl over a pan of simmering water, melt chocolate and 2 tablespoons of butter, stirring frequently until smooth. Remove from heat and stir in the milk. Dip both ends of the cooled cookies into the chocolate and place them onto waxed paper to set.

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs and extract. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with a floured 2-in. round cookie cutter. Place half of the circles 2 in. apart on ungreased baking sheets. Crumble 1/2 teaspoon almond paste over each; top with remaining circles. Pinch edges to seal., Cut a small slit in top of each cookie. Brush with egg white. Press an almond in each slit. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
• Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.
• Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
• Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into 15 pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
• When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
• Bake until lightly browned, about 12 minutes. Cool completely.