Almond Fingers Recipes

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 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:

• Preheat oven to 400f degrees,.
• Lightly grease a baking sheet.
• In a shallow bowl, whisk milk and egg together.
• Place half the flour in another bowl, in a separate bowl stir almonds with the remaining flour.
• To each bowl, stir in 1/4 teaspoon salt.
• Slice chicken into finger size strips.
• Sprinkle both sides of chicken with salt and pepper.
• Lightly coat chicken strips with flour, followed by milk mixture, then coat with almond mixture.
• Heat oil in a large frying pan over medium high heat.
• Add chicken, cook in two batches, adding more oil if necessary, until golden, about 1 to 2 minutes on each side.
• Chicken will not be cooked through.
• Transfer to baking sheet.
• Bake in centre of preheated oven until cooked through, about 6 to 8 minutes.

Steps:

• Cream 14 tablespoons butter and sugar.
• Add egg and beat well.
• Beat in almond and vanilla.
• Sift together flour, cinnamon, and salt.
• Add to creamed mixture.
• Blend in 6 ounces of chips.
• Chill till workable.
• Take a tablespoon of dough for each cookie shape into fingers (if needed use flour to help form cookies) and place on greased cookie sheet.
• Sprinkle with sugar.
• bake at 350 for 20 minutes.
• Cool on rack.
• Dip one side of cookie in chocolate.
• Place on waxed paper till set.

Steps:

• Cream butter and sugar.
• Add flour a little at a time.
• Add ground almonds.
• Form into fingers.
• Place on cookie sheet about 1 inch apart. Bake in a 325 degree oven for about 30 minutes.

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.