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Wonderful Almond Fingers

Wonderful Almond Fingers

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Courtney

Courtney

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).

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Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

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  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SHAN24
24

SHAN24

12/21/2003

I was looking for a quick cookie recipe using ingredients I had around the house, and these were very quick and wonderful. Didn't have almond extract so I used lemon, and they were so light and airy, just very good. Will make them again!

Daria Glawacky Piro
16

Daria Glawacky Piro

12/3/2007

I followed this recipe, also, and I too, had them melt out of shape. I added another 1/2 cup of flour (or so, to the right feel) and pressed them again with better results. They are a VERY TASTY cookie, so it was worth the trouble. I'll probably use the adjusted version as "spritz"-like cookies with the press.

DIANAS6
15

DIANAS6

10/20/2007

I followed this recipe to the tee and it turned out as such a disappointment. It didn't hold shape at all and were really mishapen. I was ashamed to serve them for dessert but they were tasty. I rated this a 2 only because it was still tasty regardless of how horrible they looked.

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