Almond vanilla fingers
Almond Vanilla Fingers are delightful cookies made with ground almonds and vanilla, offering a rich, nutty flavor. They are easy to make and perfect for any gathering or as a snack.
Cook time 8 min
Prep time 40 min
Ingredients:
1/2 cup almonds2/3 cup butter
3/4 cup sugar
1 tsp vanilla extract
1 egg
2 cups all-purpose white wheat flour
Almond Vanilla Fingers are a delightful treat that combines the rich, nutty flavor of almonds with the sweet, fragrant notes of vanilla. These delectable cookies are perfect for a quick snack, a tea-time treat, or a dessert addition to your next gathering. Let's dive into the recipe for these easy-to-make, melt-in-your-mouth confections.
Instructions:
- Preheat your oven to 350°F (175°C).
- Spread the almonds on a baking sheet and toast them in the oven for about 5-7 minutes until they are lightly browned and fragrant. Allow them to cool.
- Once cool, finely chop the almonds or pulse them in a food processor until they are coarsely ground. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add the vanilla extract and the egg to the butter-sugar mixture. Beat until well combined.
- Gradually add the all-purpose flour to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold the ground almonds into the dough until they're evenly distributed.
- Divide the dough into small portions, about the size of a tablespoon.
- Roll each portion into a finger-like shape, about 2-3 inches long. Place the shaped dough pieces onto a baking sheet lined with parchment paper, leaving about 1 inch of space between each one.
- Preheat your oven to 350°F (175°C), if it isn't already.
- Bake the almond vanilla fingers in the preheated oven for approximately 12-15 minutes, or until they are lightly golden around the edges.
- Remove the baking sheet from the oven and allow the cookies to cool on the sheet for a few minutes.
- Transfer the cookies to a wire rack to cool completely.
- Once completely cool, enjoy your Almond Vanilla Fingers with a cup of tea or coffee!
Congratulations! You've just crafted a batch of Almond Vanilla Fingers that are sure to delight your taste buds. These cookies boast a perfect balance of sweetness and nutty richness, making them a fantastic addition to any dessert platter or a comforting treat with a cup of tea. Enjoy your homemade cookies and share them with loved ones for a tasty, heartwarming experience.
Almond vanilla fingers FAQ:
Bake the Almond Vanilla Fingers in a preheated oven at 350°F (175°C) for approximately 12-15 minutes, or until the edges are lightly golden.
The cookies are done when they are lightly golden around the edges. You can also check for a firm texture; they should not be soft in the center.
You can substitute butter with an equal amount of coconut oil or vegetable shortening for a dairy-free option. However, the flavor and texture may vary slightly.
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a zip-top bag for up to three months.
Yes, you can use almond flour instead of chopped almonds; however, reduce the amount slightly since almond flour is finer and denser. About 1/2 cup should work for this recipe.
Cooking Tips:
- Ensure the butter is at room temperature before starting the recipe; this will make it easier to cream with the sugar.
- Finely grind the almonds using a food processor or blender for a smooth dough consistency.
- For an extra flavor boost, lightly toast the almonds before grinding them.
- Chill the dough for at least 30 minutes before shaping the fingers to prevent spreading during baking.
- Use parchment paper or a silicone baking mat to prevent the cookies from sticking and ensure even baking.
- Allow the cookies to cool completely on a wire rack to maintain their shape and texture.
Nutrition Facts
40 ServingsCalories 72kcal
Protein 1.25g
Carbohydrates 9g
Fiber 0.38g
Sugar 3.86g
Fat 4.02g
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