wonderful-almond-fingers

Wonderful Almond Fingers

4 Reviews Add a Pic
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Courtney
Recipe by  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).”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 5 dozen 2-inch cookies

ADVERTISEMENT

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.

Share It

Reviews (4)

Rate This Recipe
SHAN24
24

SHAN24

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!

itzdamama
16

itzdamama

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

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.

More Reviews

Similar Recipes

Almond Squares II
(37)

Almond Squares II

Raspberry Almond Kiss Cookies
(30)

Raspberry Almond Kiss Cookies

Almond Cookies III
(19)

Almond Cookies III

Berry Almond Bars
(20)

Berry Almond Bars

Crispy Almond Cookies
(18)

Crispy Almond Cookies

Almond Thins
(10)

Almond Thins

Nutrition

Amount Per Serving (60 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Berry Almond Bars

>

next recipe:

Chinese Almond Cakes