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.
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
CHOCOLATE FINGERS
Provided by Robert Irvine : Food Network
Categories dessert
Time 2h
Yield 36 fingers
Number Of Ingredients 5
Steps:
- Prepare the cake mix according to manufacturers directions. Pour the batter into a greased 9 by 12-inch cake pan and bake according to package instructions. Remove the cake from the oven and refrigerate for 30 minutes.
- With an electric mixer in a large bowl, beat the butter on medium speed for 5 minutes, then add the sugar, chocolate and vanilla extract. Continue to mix for 2 to 3 minutes, stopping during the mixing to scrape down the sides of the bowl. Remove the cake from the oven and apply the chocolate mixture to the top of the cake with a spatula. It should be 1/2 to 3/4-inch thick. Return the cake to the refrigerator and allow the topping to set. Remove the cake from the pan with spatula and cut into 3 by 1-inch fingers with a sharp knife. Arrange on a serving tray and dust with powdered sugar.
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
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
CHOCOLATE ALMOND TREATS
Chocolate rice crispy treats!
Provided by Stephanie Watts
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F. Line an 8 inch, square baking pan with heavy-duty foil, folding the foil over the edges of the pan.
- Put butter in pan and melt in oven. Add brown sugar, corn syrup and vanilla; stir to mix.
- Add cereal and stir with a spoon, then mix with fingers until thoroughly coated. Place waxed paper on top and press down gently but firmly.
- Bake for 25 minutes until entire surface is bubbly. Sprinkle with chocolate chips and let stand for chips to soften.
- Spread chips, then sprinkle with almonds, pressing gently into chocolate. Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting.
- Using foil as a lifter, remove from pan and, without inverting (almond would peel off), peel off foil. Cut into bars. Store in refrigerator.
Nutrition Facts : Calories 296.5 calories, Carbohydrate 37.4 g, Cholesterol 23.4 mg, Fat 16.4 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 7.9 g, Sodium 52.1 mg, Sugar 29.6 g
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