Almond Butter Fingers Recipes

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WONDERFUL ALMOND FINGERS



Wonderful Almond Fingers image

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

1 cup unsalted butter, softened
1 cup white sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 ⅝ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
6 (1 ounce) squares semisweet chocolate, chopped
2 tablespoons butter
1 tablespoon milk

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

DUTCH ALMOND COOKIES



Dutch Almond Cookies image

This recipe comes from ladies of Dutch descent at my sister's church. The pleasant almond flavor pairs well with a cup of coffee.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon almond extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons almond paste
1 egg white, lightly beaten
3 dozen whole almonds

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.

Nutrition Facts :

ALMOND FINGERS



Almond Fingers image

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

6 tablespoons butter, softened
1/4 cup sugar
1 large egg yolk
0.5 (12 1/2 ounce) can almond filling (Solo)
1/2 teaspoon vanilla
1 cup flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
3 ounces semisweet chocolate, melted

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

ALMOND BUTTER FINGERS



Almond Butter Fingers image

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

1 cup butter, softened
1 cup confectioners' sugar
1/4 teaspoon salt
1 egg, separated
3/4 teaspoon almond extract
3/4 teaspoon vanilla extract
3/4 teaspoon ground cardamom
2 cups all-purpose flour
1 cup finely chopped almonds

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.

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