Ingredients
| salted butter: 1 cup (softened) |
| powdered sugar (unsifted): 1 cup |
| salt: 1/4 tsp |
| eggs: 1 (separated) |
| almond extract: 3/4 tsp |
| vanilla extract: 3/4 tsp |
| cardamom (ground): 3/4 tsp |
| all-purpose flour (unsifted): 2 cups |
| almonds (chopped): 1 cup |
Almond Butter Fingers
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
40 serving(s)
Tags
Method
- 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.