Chocolate Almond Fingers Recipes

WONDERFUL ALMOND FINGERS

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.

CHOCOLATE CHIP & DIPPED ALMOND FINGERS

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 FINGERS, THE BAR TO BEAT ALL BARS! (NO BAKE)

Steps:

• Line a 20 x 31 cm (8 x 12 inch) container with plastic clingfilm.
• Melt the butter over a very low heat completely in a saucepan, then add the condensed milk and keep mixing until the butter "disappears', i.e.) there is no yellow showing in the mixture.
• Combine condensed milk mixture with all the dry ingredients of the chocolate fingers part of the recipe and mix well.
• Press mixture into a 20 x 31 cm (8 x 12 inch) container.
• Ice with chocolate icing.
• Refrigerate until firm.
• Once firm, make a central cut to cut the slice in half and then gently use the clingfilm to ease the slice out of the pan and cut it into fingers or squares on a cutting board.
• Store in an airtight container in the refrigerator.