Madeira Fingers Recipes

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MADEIRA FINGERS



Madeira Fingers image

Elegant English biscuits that can be served with afternoon tea, or to accompany desserts.

Provided by Allrecipes Member

Categories     English Recipes

Yield 36

Number Of Ingredients 7

1 ½ cups all-purpose flour
½ cup butter, softened
⅜ cup white sugar
1 pinch salt
3 tablespoons Madeira wine
1 egg
⅓ cup white sugar for decoration

Steps:

  • Sift together the flour and salt into a large bowl. Cream in the butter until mixture resembles fine breadcrumbs. Mix in the sugar and Madeira, until mixture becomes stiff. Wrap dough in foil or plastic, and refrigerate for 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • On a lightly floured surface, knead dough lightly until smooth. Roll out to approximately 1/8" and prick all over with a fork. Cut dough into 36 fingers measuring 1 x 2 1/2 inches. Place on cookie sheets. In a small bowl, lightly beat the egg. Brush cookie fingers with the egg and sprinkle each with sugar.
  • Bake for about 15 minutes or until light golden in color. Let cool on wire racks. Store in an airtight container.

Nutrition Facts : Calories 60.7 calories, Carbohydrate 8.1 g, Cholesterol 11.9 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.7 g, Sodium 20.3 mg, Sugar 4.1 g

LADYFINGERS



Ladyfingers image

These light and delicate sponge-cake cookies are often used to accompany desserts such as sherbet and puddings, and are an important component when making fruit charlottes and tiramisu. Finding them in a supermarket is easy, but making them at home yields especially delicious results.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about ninety 4-inch cookies

Number Of Ingredients 10

3/4 cup all-purpose flour
10 tablespoons cornstarch
1/2 teaspoon salt
6 large eggs, separated
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Confectioners' sugar, for dusting
Raspberry jam, for serving (optional)
Lemon Curd, for serving (optional)

Steps:

  • Preheat oven to 425 degrees. In a small bowl, sift together flour, cornstarch, and salt; set aside. Line three baking sheets with parchment paper; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, 1/4 cup granulated sugar, and the vanilla until light and creamy, about 4 minutes; set aside.
  • In the clean bowl of an electric mixer fitted with a clean whisk attachment, beat egg whites on medium-high speed with 1/4 cup granulated sugar until foamy. Add cream of tartar, and continue to beat until soft peaks form. With machine running, gradually add remaining 1/4 cup granulated sugar, beating into stiff, glossy peaks.
  • Fold egg-yolk mixture into egg-white mixture, then fold in dry ingredients. Do not overmix.
  • Transfer to a pastry bag fitted with a 1/2-inch round tip. Pipe 4-inch cookies onto prepared baking sheets leaving about 1 inch between cookies. Lightly dust with confectioners' sugar. Bake until just beginning to brown around the edges, about 8 minutes; rotate pans once after 4 minutes. Transfer to wire racks to cool. Will keep, at room temperature, in an airtight container for up to 2 weeks.
  • Just before serving, dust with confectioners' sugar and, if desired, sandwich raspberry jam or lemon curd between them.

LADYFINGERS FOR TIRAMISU



Ladyfingers for Tiramisu image

Use these ladyfingers to make Tiramisu.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 46 ladyfingers

Number Of Ingredients 5

6 large eggs, separated
11 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
Confectioners' sugar, for dusting

Steps:

  • Draw two 13-by-4-inch rectangular templates on each of two pieces of parchment paper; place on rimmed baking sheets; set aside. Prepare a large pastry bag with a 1/2-inch tip, and set aside.
  • Heat oven to 350 degrees. Whisk yolks, 10 tablespoons granulated sugar, and vanilla using high speed on an electric mixer fitted with the whisk attachment, until mixture is thick and pale, 1 to 2 minutes. Gradually add flour, folding in gently; set aside. Using electric mixer, whisk egg whites until frothy. While whisking, gradually add remaining 1 tablespoon sugar; beat until stiff, 1 to 2 minutes. Fold 1/3 of whites into reserved yolk mixture to lighten, then fold in remaining whites until just incorporated.
  • Fill pastry bag with batter, and pipe ladyfingers, 1/2 inch thick, between the short lines drawn on parchment paper. Using a fine mesh sieve, generously dust ladyfingers with confectioners' sugar, and allow the sugar to soak in, about 3 minutes. Place in oven and bake, rotating trays once, until light golden, 15 to 18 minutes. Transfer to wire racks to cool and dry out slightly, at least 2 hours. Remove from parchment paper.

MADEIRA FINGERS



Madeira Fingers image

Elegant English biscuits that can be served with afternoon tea, or to accompany desserts.

Provided by Allrecipes Member

Categories     English Recipes

Yield 36

Number Of Ingredients 7

1 ½ cups all-purpose flour
½ cup butter, softened
⅜ cup white sugar
1 pinch salt
3 tablespoons Madeira wine
1 egg
⅓ cup white sugar for decoration

Steps:

  • Sift together the flour and salt into a large bowl. Cream in the butter until mixture resembles fine breadcrumbs. Mix in the sugar and Madeira, until mixture becomes stiff. Wrap dough in foil or plastic, and refrigerate for 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • On a lightly floured surface, knead dough lightly until smooth. Roll out to approximately 1/8" and prick all over with a fork. Cut dough into 36 fingers measuring 1 x 2 1/2 inches. Place on cookie sheets. In a small bowl, lightly beat the egg. Brush cookie fingers with the egg and sprinkle each with sugar.
  • Bake for about 15 minutes or until light golden in color. Let cool on wire racks. Store in an airtight container.

Nutrition Facts : Calories 60.7 calories, Carbohydrate 8.1 g, Cholesterol 11.9 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.7 g, Sodium 20.3 mg, Sugar 4.1 g

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