ALMOND-TIPPED SHORTBREAD FINGERS
My husband enjoys these cookies so much that he usually can't wait until they're set to start eating them. If you'd like, try dipping them into melted semisweet chocolate and chopped pecans.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Shape 1/2 cupfuls of dough into 1/2-in. thick logs. Cut logs into 2-in. pieces. , Place 2 in. apart on ungreased baking sheets. Bake 15-17 minutes or until lightly browned. Remove to wire racks to cool. , In a microwave, melt white chocolate; stir until smooth. Dip an end of each cookie into chocolate; allow excess to drip off. Then dip into almonds. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHIP & DIPPED ALMOND FINGERS
For all you Chocolate Lovers with the richness of almond. I bet you can't eat just one! These cookies I make for the Holidays! Almond filling is defined (SOLO)it comes in only one size thats 12 1/2 ounces. Almond paste and filling are 2 different things! The almond filling give the cookie a very soft texture. www.solofoods.com
Provided by Rita1652
Categories Dessert
Time 40m
Yield 40 cookies
Number Of Ingredients 11
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.
CHOCOLATE ALMOND FINGERS
Make and share this Chocolate Almond Fingers recipe from Food.com.
Provided by KittyKitty
Categories Dessert
Time 30m
Yield 5 dozen
Number Of Ingredients 11
Steps:
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks 1 at a time, beating after each addition. Stir in flavorings.
- Combine flour and salt; add to butter mixture, beating well. Sift powdered sugar lightly over work surface. Shape 1 tbls. dough into a 2 1/2-inch log; repeat with remaining dough. Place on a lightly greased baking sheet.
- Brush each cookie log with egg white, and lightly sprinkle with almonds, reserving remaining almonds. Bake at 400F for 9 to 10 minutes or until barely browned. Remove cookies to wore racks to cool completely.
- Dip ends of cookies in melted chocolate, covering about 1/2 ich on each end. Sprinkle ends with remaining almonds. Place cookies on wire racks until chocolate is firm.
Nutrition Facts : Calories 1247.9, Fat 71.1, SaturatedFat 39.1, Cholesterol 213.6, Sodium 401.3, Carbohydrate 137.8, Fiber 9.3, Sugar 76.2, Protein 16.2
ALMOND CHOCOLATE FINGERS
Nice to serve with coffee or tea. These are really lovely sorry but I have had to put topping ingredients in directions.
Provided by Tisme
Categories Bar Cookie
Time 45m
Yield 24 bisuits, 24 serving(s)
Number Of Ingredients 12
Steps:
- BASE.
- Place butter, ground almonds and sugar in small bowl and beat until combined. Add eggs, mix well. Add sifted sugar and flour and stir through. Grease 2 oven trays, line with greaseproof paper and grease paper lightly. Divide base evenly between the trays, spreading mixture to a length of 20cm (8in) by 15 cm (6in) wide. Bake in a moderately hot oven for 7 minutes or until golden brown. Remove and spread with topping whilst still warm. Return to oven and bake a further 5 minutes or until topping is a pale golden brown colour.
- Cut into fingers while still warm and allow to cool on wire rack. Melt chocolate and Copha in top part of a double saucepan over simmering water ( I use my microwave on a low setting) . Pour chocolate into a small bowl, dip biscuits diagonally (so as to get chocolate on a diagonal) into chocolate, place on aluminum foil to set. Store in airtight container in refrigerator.
- TOPPING.
- Place butter, sugar glucose, flaked almonds and water in a small saucepan, stir over low heat until sugar dissolves. Bring to boil and boil for 4 minutes.
Nutrition Facts : Calories 163, Fat 13.2, SaturatedFat 5.6, Cholesterol 28.3, Sodium 35.6, Carbohydrate 10.8, Fiber 1.9, Sugar 7.5, Protein 3.4
ALMOND BUTTER FINGERS
From "The Joy Of Cookies" by Sharon Tyler Herbst. This recipe reads "These buttery, crumbly, nut-coated cookies are the perfect accompaniment for coffee." Passive time includes 15 minutes cooling time in the pan, but there is an additional cooling period after that as well.
Provided by the_cookie_lady
Categories Bar Cookie
Time 1h15m
Yield 40 bars, 40 serving(s)
Number Of Ingredients 9
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.
CHOCOLATE-DIPPED SPRITZ
Some of my sisters and I get together for a weekend during the holidays to do nothing but bake cookies. These cookies always make an appearance in the goody baskets that we give as gifts. -Nancy Ross, Alvordton, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 7-9 minutes or until set (do not brown). Remove to wire racks to cool. , In a microwave-safe bowl, melt candy coating; dip each cookie halfway. Sprinkle with crushed candies. Place on waxed paper until set.
Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 89mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
WONDERFUL ALMOND FINGERS
I make this recipe every holiday season and everyone loves it. These cookies are light and sweet. They can be made a lot of ways with different extracts. Also the ends can be dipped into melted chocolate (they are very good this way).
Provided by Courtney
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 40m
Yield 60
Number Of Ingredients 12
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.
Nutrition Facts : Calories 72.4 calories, Carbohydrate 7.6 g, Cholesterol 15.7 mg, Fat 4.5 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 2.7 g, Sodium 20.3 mg, Sugar 4.8 g
ALMOND FINGERS
A Christmas MUST!!!!! These really need to be made with solo almond fillng not almond paste. I made bought ways and the paste is no way as tender as made with the solo fillng. http://www.solofoods.com/cprod.html
Provided by Rita1652
Categories Dessert
Time 30m
Yield 30 cookies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 58.6, Fat 4, SaturatedFat 2.5, Cholesterol 12.2, Sodium 40.7, Carbohydrate 5.8, Fiber 0.6, Sugar 1.7, Protein 0.9
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